Why not make something special for your mum this Mother's Day?
We hope that you'll enjoy making this recipe which was created specially for Mother's Day by our resident chef, Damon Shorland.
200g plain flour
100g icing sugar
2 egg yolks
1 pint of double cream whipped with icing sugar and vanilla extract
2 punnets raspberries
Preheat the oven to 180C/Gas 4.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
Place all the sables on a baking tray.
Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
Whilst the biscuits are cooling blend 1 punnet of raspberries with a dessert spoon of icing sugar and a teaspoon of lemon juice, then fold a little of this puree into the whipped cream, place in a piping bag.
Take 3 biscuits and onto 2 of them pipe some of the raspberry cream, add 3-5 berries around the outside of the cream then build them up into a tower, dust the top biscuit with icing sugar and raspberry and finish with remainder of the raspberry coulis.