Christmas sablée biscuits with a spiced hot chocolate Recipe

Star shaped Christmas biscuits with cinnamon and vanilla served with spiced hot chocolate.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Icing sugar : 60 g
  • Whole egg(s) : 1 whole
  • Ground cinnamon : 0.25 Tsp
  • Plain flour : 300 g
  • Vanilla pod(s) : 1 whole
  • Unsalted butter : 150 g
  • Maldon salt : 1 pinch(es)
  • For the rest of the recipe
  • Dark chocolate : 300 g
  • Star anise : 1 whole
  • Double cream : 200 ml
  • Semi-skimmed milk : 800 ml
  • Vanilla pod(s) : 1 whole
  • Cinnamon stick(s) : 1 whole



    Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour,cinnamon and the 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.

    Preheat the oven to 180'C.
    Roll the pastry out between 2 sheets of baking paper to 5mm thick. Cut them with a cookie cutter star shaped.

    bake your biscuits for 10 to 12 minutes.Or until a they get a nice golden colour.
    Place the biscuits on a cooling rack to cool.


    Split the vanilla pod and scrape out the seeds. Break the chocolate into pieces.

    Place the milk, cream, sugar, spices and the vanilla pod and seeds in a saucepan and bring to the boil. Pass the liquid through a sieve and then pour over the chocolate. Mix gently to melt and incorporate the chocolate. Serve immediately.

Chef's tip

«Run your pastry cutter under cold water every once in a while, this will make the biscuits easier to cut.»

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