Makes 20 - 22 mini sandwich cookies (size as seen)

ingredients

GROUP A - SABLÉ COOKIES

• 63g AP flour

• 2.5g baking powder

• 1 egg yolk (do not discard the white; make meringues with it!)

• 40g granulated sugar

• 1/4 tsp bourbon vanilla paste

• 42g salted butter

• Pinch of salt

• 2 - 3 tbsp freeze dried strawberry powder

GROUP B - MIXED BERRY CREAM FILLING

• 1/4 cup unsalted butter

• 1/3 cup + 2 tbsp icing sugar

• 1 tsp bourbon vanilla extract

• Pinch of sea salt

• 1 tbsp heavy whipping cream

• 1/2 tsp ground black pepper

• 1/2 tbsp mixed berry freeze dried powder

• 1/4 tsp culinary lavender powder

• Lavender food colouring (optional)

method

Sablé cookies

• Mix the flour and baking powder in a medium sized bowl. In another larger bowl, whisk the egg yolk, sugar, and vanilla till the mixture is pale and thick. Add the butter and whisk well again.

• Fold the dry ingredients into this batter and knead by hand to form a uniform mass of dough. Place this dough on a piece of plastic wrap and place another piece over it. Roll the dough to about 1/4” thickness. Refrigerate and chill for at least an hour before baking. Once chilled, preheat the oven to 325 F.

• Cut the dough out into little circles and chill again for 10 minutes. Bake for 8 - 10 minutes, till the edges are golden brown. Cool on a wire rack to room temperature.

Mixed berry filling

• Beat the butter and sugar together till fluffy and creamy.

• Add the rest of the ingredients and beat again till a thick cream is formed.

• Add a dollop to half the cookie circles and make tiny sandwiches to devour!