A great way to use up the leftovers from a sablee pastry recipe. Cut into desired shapes, cook and dust with caster sugar.
Preheat the oven to 180'C.
Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour and the icing sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs.
Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
Roll the pastry between 2 sheets of baking paper until 5mm thick. Remove the baking parchment.
Bake in the oven for 10-12 minutes. Remove and cut the shapes you require.
Return to the oven and bake for a further 3 minutes.
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.
«The flavours in this recipe can be changed to include cinnamon, gingerbread mix or the zest of an orange.»