These crumbly sables from Bake Off winner, Edd Kimber, are the perfect match for a cup of tea. Something tells us you’ll find it hard to eat just one! As well as an afternoon treat, why not bake a batch for your Big Chocolate Tea Party and help raise money for The Sick Children’s Trust?



275g plain fl our

40g cocoa powder

3/4 tsp baking soda

1/4 tsp fl aked sea salt

200g unsalted butter, room temperature

50g caster sugar

200g light brown sugar

1/2 tsp vanilla extract

175g dark chocolate (60-70% cocoa solids), roughly chopped


Makes: 35



1. Place the flour, cocoa powder, baking soda and sea salt into a bowl and mix together, set aside.

2. Place the butter into a large mixing bowl and beat until smooth and light.

3. Add the sugars and vanilla extract and beat together for a couple of minutes until smooth.

4. Add the dry goods to the bowl and mix together until you have a mixture that looks sandy (which is what Sablé means in English), add the chocolate and mix to combine.

5. The final dough should almost look like soil, it should not have formed into one large ball of dough. This is the key to getting the correct texture, mixed too long the cookies will be tough.

6. Tip the mixture onto the worksurface and gently press together to form a uniform dough.

7. Divide in half and form into two logs, 4cm thick. Wrap in clingfilm and refrigerate until fi rm, about 3 hours. At this point you can freeze the dough and bake at a later date or do as I do and bake off one half of the dough and freeze the second.

8. Preheat the oven to 180°C (160°C fan) and line two baking trays with parchment paper.

9. Remove the dough from the fridge and using a thin sharp knife cut into rounds around 1.5cm thick.

10. Place the cookies onto the baking trays, leaving one inch between each cookie.

11. Bake for 8 -10 minutes or until set around the outside but still soft in the middle.

12. Allow the cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.