Easy recipes: Sablé Cookie Ring

Thursday, September 3, 2026

Ingredients

All-purpose flour – 100 g

Butter, softened – 60 g

Icing sugar – 35 g

Cornflour – 10 g

Vanilla essence – ½ tsp

Salt – a small pinch

Almond powder – 15 g, optional

Chilled milk – 1–2 tsp, only if needed

For Decoration

Icing sugar – for dusting

Finely chopped pistachios – 1–2 tbsp

Thin almond slices – 1 tbsp

Edible rose petals – a few

Small edible flowers – as required

Silver sugar pearls – optional

Method

Cream the softened butter and icing sugar until smooth and pale. Do not over-whip.

Add vanilla essence and mix.

Add flour, cornflour, almond powder and salt. Mix gently until a soft dough forms. Add chilled milk only if needed.

Flatten the dough into a disc, wrap and refrigerate for 20–30 minutes.

Roll the chilled dough to approximately 4–5 mm thickness.

Cut out large rounds and remove the centre to create rings.

Place on a lined baking tray and chill for another 10–15 minutes.

Bake at 170°C for 12–15 minutes, or until the edges are lightly golden.

Cool completely before handling.

Dust with icing sugar and decorate lightly with pistachios, almonds, rose petals and edible flowers.

Assembly

Place the decorated Sablé cookie ring on the serving plate.

Place the vermicelli cup in the centre.

Fill with chilled Cardamom Shrikhand.

Finish with pistachios, almonds and saffron.

Easy recipes