This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.
- 200g caster sugar
- 225g salted butter
- 2g vanilla essence
- 3 egg yolks
- 165g plain flour
- 150g desiccated coconut
- 12g baking powder
Cream the sugar, butter, vanilla together and then add the yolk.
Fold in the sieved dry ingredients and pipe into prepared tins.
Bake at 180⁰C for 10 to 12 minutes until golden.
- 115g yuzu juice
- 2 eggs
- 70g caster sugar
- 70g Mainland Salted Butter
Whisk together the juice, eggs and sugar in the pot.
Add the chopped butter and bring to the boil whisking continuously until thickened.
Pass through a fine sieve and then pour into the baked sable Breton cases and set in the fridge for 60 minutes.
- 150g coconut cream
- 100g Anchor Cream
- 15g icing sugar
- 2g vanilla paste
Chill all of the ingredients in a bowl for 1 hour.
Whisk the chilled mixture to a firm peak.
Pipe the coconut crème onto the set curd and decorate as desired.