Ingredients :
175 g plain flour, plus extra for dusting
100g butter
75g sugar
1 egg yolk
some vanilla essence
whipped cream
raspberries
icing sugar
Preparation:
Preheat the oven to 190C.
For the sable biscuits, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs.
Add the sugar, the egg yolk and the vanilla essence and mix well to bring the mixture together as a dough.
Roll the dough out onto a floured work surface, then cut two 10cm/4in discs from it using a biscuit cutter or upturned cup as a template.
Transfer the discs to a non-stick baking tray and bake in the oven for 8-10 minutes, or until pale golden-brown.
Set aside to cool on a wire rack.
Once the biscuits have cooled down, put some whipped cream and raspberries between 2 biscuits, dust with icing sugar and decorate with one raspberry.