The fabulous Henrietta Inman of Henrietta Inman Pâtissiere is guest posting her rather yummy cardamon, cranberry and pistachio sablés here. I think she makes the best desserts in all of Suffolk especially these sablés and her lemon as well as lime macaroons. And the best thing is that she makes to order too. Please do visit her on instagram, twitter and at her soon to launch website.
As a pastry chef and gourmande, I love food blogs and Bintu’s Recipes from a Pantry is one of my favourites! So, when she asked me to do a guest post, how could I say no? With her delicious comforting recipes for Pear and Cardamom Crumble and Lemon and Cardamom Cookies, I knew that these Cardamom, Cranberry and Pistachio Sablés would be a hit with her. I developed this recipe during my two year pâtisserie apprenticeship at The Lanesborough Hotel, London, with my generous and encouraging colleagues.
These delicate biscuits are not too sweet, thanks to the low sugar content and the addition of the fleur de sel, which helps the cardamom flavour to shine through just to the right level; whilst the crumbly biscuit melts in your mouth, there is the fruity-sweet tang and chewiness from the dried cranberries and a crunch from the outer layer of ground pistachio. As well as the warming flavours, the colours of the dark pink jewel-like cranberries and the green pistachio also make these biscuits perfect for Christmas!
After working in a number of top London hotels and restaurants for four years, I am now living in Suffolk, where I grew up, pursuing my career as a pastry chef and starting my own business. It is early days and it is hard work, but it’s VERY exciting! At the moment, whilst constantly recipe testing, I am selling a range of cakes, tarts, macaroons, marshmallows, chocolates, biscuits, petit fours and more at Saxmundham, Woodbridge and Snape Farmers’ Markets, or made to order.
I am inspired by my local surroundings, using as many herbs, flowers, fruits and vegetables from my garden as possible in my cooking. Suffolk is such an abundant area for food producers, so I use local ingredients like flour, free range eggs and dairy products wherever possible. Strong flavours, contrasting textures and beautiful presentation mean everything to me! Watch out for my website in the New Year, but in the meantime you can follow me on Twitter and Instagram, or email me for any enquiries. Thank you, Bintu, for allowing me to contribute to your great blog!
- 720g (25.4oz) plain/ soft flour
- 105g (3.5oz) icing sugar
- 600g (22.9oz) butter, cold and cut into cubes
- 75g (2.6oz) cornflour
- ¾ tsp fleur de sel
- 2 tsp ground cardamom
- 190g (6.7oz) dried cranberries
- 500g (17.6oz) pistachio or to your taste
- Set the oven to fan assisted 140C / 160C / 325F / gas 3.
- Combine all of the ingredients, except the pistachio, together with a paddle in a free standing mixer until it just comes together. If you do not have a mixer and are making the dough by hand, it is easier to cream together the butter and icing sugar first, and then work in the rest of the dry ingredients, finishing with the cranberries.
- Turn the dough out of the bowl and work it together with your hands, treating it as lightly as possible. Butter and line a 28cm X 18cm baking tray with greaseproof paper; the tray should be about 3.5cm in depth. Spread the dough out in the tray with your hands to form a rectangle. Finish by putting another piece of greaseproof paper on top to smooth the dough out with your hands or a rolling pin. Do not worry if you do not have a tray this size, just form the dough into a cuboid with a 3.5cm depth. Cling film and rest in the fridge for an hour, or until firm and easy to cut into neat strips.
- When the dough is chilled and firm, cut it into strips using a large knife; shave off the edges if they are not straight, but try not to waste too much dough. I cut my strips about 4.5cm wide and from this recipe made in tray specified above, you should get 6 rectangular logs. Each strip makes about 17 biscuits so if you do not want more than this, freeze the rest of the logs wrapped in cling film for later use. Biscuit dough and pastry can be kept in the freezer for up to a month.
- Using a pastry brush, cover the dough lightly with egg white and then cover it with ground pistachio. To make the ground pistachio, simply blitz whole pistachios in a food processor, leaving some larger pieces for a bit of texture. Press the ground pistachio lightly into the dough to make sure that it sticks and does not come off during baking. Cut the dough into 1cm pieces and place on a baking tray lined with baking parchment 2cm apart.
- Bake the biscuits for about 10-12 minutes, turning the tray half way through baking, until the biscuits are slightly golden on the bottom and the pistachios are just starting to colour, releasing their wonderful flavour. Eat warm straight from the oven with a mug of sweet chai tea, or cool and package up for the perfect edible Christmas gift.