- Yield: 6 to 8 Servings
For the Orange Sable Biscuits
- 5 oz (150 g) butter, softened
- 4 oz (110 g) caster sugar
- 1 egg
- 1 finely grated orange zest
- 10 oz (275 g) plain flour
- ½ tsp baking powder
For the Fool
- 8 oz (225 g) strawberries
- 2 ripe peaches, halved and stones removed
- 4½ oz (125 g) caster sugar
- 2 tsp vanilla extract
- 1 lemon juice
- 2 egg whites
- 5 fl oz (150 ml) double or regular cream
How to Make It
- First make the biscuits. Place the butter in a bowl and beat until soft. Add in the sugar and beat again until light and creamy. Add in the egg and the orange zest, then sift in the flour and the baking powder and mix to bring together.
- Place the dough on a sheet of baking parchment and roll into a log about 35 cm (14 in) long and 5 cm (2 in) in diameter. Cover with the baking parchment and twist at the ends to close. This can sit in the fridge for 2 weeks or it can be frozen for up to 3 months.
- When ready to cook, preheat the oven to 180°C (350°F), Gas mark 4.
- Cut the dough into slices 5–7.5 mm (about ¼in) thick. Place on a baking tray lined with baking parchment and bake for 8–12 minutes until light golden. Take out of the oven and let sit for 2–3 minutes before transferring to a wire rack to cool.
- Place the strawberries, peaches, 75 g (3 oz) of the sugar, vanilla extract and lemon juice in a blender and whiz up, then push through a sieve into a bowl.
- In another bowl, whisk the egg whites with the remaining sugar until stiff peaks appear. Then whisk the cream until almost, but not quite, stiffly whipped. Fold the egg-white mixture into the fruit, then gently fold in the whipped cream until light and fluffy.
- Serve with the orange sablé biscuits.