Maple Sables – The French-Canadian Biscuit

HAPPY NEW YEAR! For my first 2015 post I’ve gone for a Canadian twist on a French biscuit, why? Well I’ve just returned from a three week holiday in Canada. So it seemed fitting that I eat away the coming back home blues. So maple flavoured sables seemed like a good experiment and they’re great!

Pretty awesome right, a three week holiday! It was a much needed “end-on-a-high-note” for what’s been a rollercoaster of a year – excuse the cliché, but I was exhausted with 2014. It was great to have a long stint of time to just enjoy being. To just let go and some time with family.

And lot of skiing! What would a trip to Vancouver be without skiing right? We spent a few days up in Whistler and I think I’m finally finding my ski-feet. Another very Canadian tradition was going and cutting our own Christmas tree! We saw the most incredible light display in VanDusen Botanical Garden’s. I’m like a child with lights! I ate the greatest pork dumpling of my entire life! And found myself being chased by a toddler with a shark teddy larger than himself on several occasions “Sharky attack”! Queue the screaming and pretending to be eaten. It was lovely to spend Christmas doing something different.

These biscuits are a great way to use up egg yolks. I’ve often struggled with thinking of what to do with egg yolks if I’ve just used whites, and given I tend to bake with a lot of meringue bases I tend to end up with huge amounts of egg yolks. Then I came across sables, French buttery biscuits and now I’ll always know what to do with any egg yolks, quickly whip a batch of these up in 30 minutes and everyone’s a winner!


Maple Sable Biscuits

A buttery biscuit with sweet maple syrup

Author FentonEats


  • 250 g plain flour sifted
  • 200 g unsalted butter cubed
  • 100 g icing sugar sifted
  • 2 egg yolks
  • 2 tsp maple syrup or extract


  1. Preheat the oven to 170C/150C fan/gas 3/325F

  2. In a bowl rub the butter into the flour, icing sugar and salt until you get something that looks like breadcrumbs

  3. Add the egg yolks and maple extract and work into the mix until a dough forms - I always use my hands for this rather than a mixer

  4. Lightly dust a surface with flour and start to roll out the dough to thickness of about 0.5cm and then using a biscuit cutter cut out shapes and place the sables on a non-stick baking tray which has some baking paper on it

  5. Bake the biscuits for 10-12 minutes or until they start to go a light golden brown. Once done, remove and transfer to a wire rack for cooling 

Recipe Notes

Simply omit the maple if you want a classic buttery biscuit, they'll be delicious either way! These are also super flexible, so why not try dividing the dough in half cutting a hole into half of the shapes and adding jam!

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