Prep 10 mins (plus cooling)
For the sables
- 75g salted butter, at room temperature
- 60g caster sugar
- 1 egg yolk
- 110g plain flour, sifted
- 1½ tsp lavender
- 1 egg, beaten with 1 tsp water
For the chocolate sauce
- 200g dark chocolate
- 200ml whole milk
- 2 tsp cornflour
In a large bowl, cream together the butter, sugar and ¼ tsp salt, then mix in the egg yolk, the flour and lavender. Work into a smooth dough and shape into a flat circle. Wrap that disc of dough in clingfilm and chill for 1 hour at least.
Pre-heat the oven to 175C. Line a baking sheet with parchment paper.
Roll out the dough between two pieces of parchment paper to ½cm thick. Using a 6cm round biscuit cutter, stamp out nine biscuits then carefully lift each onto the baking tray, keeping space between each one as they will spread. Chill for 10 mins.
Brush the tops of the biscuits with the beaten egg. Use the tines of a fork to imprint lines across the top of each biscuit. Bake for approximately 15 mins, until they are just turning brown – you might need to rotate the tray halfway through for even baking. Lift the biscuits onto a wire rack to cool.
For the chocolate sauce, break the chocolate into a bowl sat on top of a pan of simmering water. As the chocolate starts to melt, whisk in the milk and cornflour. Keep whisking for about 5 mins. Pour into espresso cups. Serve straight away with the sables, or wait for the chocolate to set a bit firmer.
Image: John Holdship
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