The Great Australian Bake Off

A beautiful snack to end your day.


  • Chocolate sable biscuits

  • 140g plain flour

  • 30g dutch cocoa powder

  • 1/2 tsp baking soda

  • 115g unsalted butter, at room temperature

  • 65g granulated sugar

  • 65g light brown sugar

  • 1/4 tsp fine sea salt

  • 3/4  tsp pure vanilla extract

  • 100g bittersweet chocolate, grated

  • Chestnut cream

  • 50g dark chocolate, roughly chopped

  • 300g unsweetened chestnut puree

  • 75g softened unsalted butter, chopped

  • 200g pure icing sugar, sifted

  • Chocolate drizzle

  • 100g white chocolate


  • 1.

    For the biscuits, in a medium bowl, sift together flour, cocoa, and baking soda. Set aside.

  • 2.

    In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed until pale and creamy. Add sugars, salt, and vanilla and beat for 2 more minutes until smooth. Add flour mixture and grated chocolate, and beat on low speed just until combined and the mixture is crumbly with large pieces of dough.

  • 3.

    Work the dough as little as possible, being careful not to over mix.

  • 4.

    On a lightly floured surface, work the dough until it comes together, then divide in half. Shape each half of dough into a log that is 1-1.5 Inches in diameter. Wrap logs in plastic wrap and freeze for at least 30 minutes.

  • 5.

    Preheat oven to 160c fan. Line 2 pans with greaseproof paper.

  • 6.

    Once the dough is cold enough, use a sharp knife to slice the log into 4mm thick rounds, if the dough is too crumbly and breaks, leave it for a few minutes to soften or just squeeze any broken bits back into each cookie.

  • 7.

    Arrange biscuits on prepared baking sheet. Sprinkle lightly with caster sugar. Bake for 10-12 minutes. When done, the biscuits should still appear quite soft, not firm. Allow biscuits to cool on a wire rack.

  • 8.

    For the chestnut cream, place 50g chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water) and stir until melted.

  • 9.

    Remove from heat and cool slightly. Beat the chestnut puree with electric beaters for 4-5 minutes until creamy, then add the butter and icing sugar, and beat for a further 3-4 minutes until light and fluffy. Beat in the melted chocolate. Set aside.

  • 10.

    To make the white chocolate drizzle, place 100g chocolate in a heatproof bowl.

  • 11.

    To assemble, match pairs of sable together as close as possible.  With a small star tip pipe chestnut cream on to one half.  Gently place the other biscuit on top. 

  • 12.

    Once all of these have been done make sure that chocolate is still liquid but not hot.  Drizzle the sable with the white chocolate.


This recipe has not been edited or tested by the Bake Off Food Department.

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