Ingredients

1 cup salted butter (210 grams)

1/4 cup granulated sugar (50 grams)

1/2 cup powdered / icing sugar (sifted) (60 grams)

1 pinch salt

2 egg yolks (room temperature)

2 cups all purpose flour (255 grams)

1/2 teaspoon vanilla

EXTRAS

1 medium egg

1 tablespoon milk

1/4-1/3 cup castor sugar (50-66 grams)

Instructions

In the bowl of the mixer, cream the butter on medium speed, then add the sugars and salt, beat for one minute.
Reduce the speed to low then add the egg yolks and vanilla, beat for one minute.
Be sure to scrape the bowl.
Continue on low speed and add the flour in three additions, combining as you add.
Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.
Place the dough on a lightly floured flat surface and knead gently into a ball.
Divide the dough into three parts and form into a log about 8-9 inches / 20-22cms.
Wrap the dough in plastic and chill for at least three hours.
Remove the dough from the fridge. Slice into even thickness as desired.
Place onto baking sheet and bake at 160 Deg Celsius for approximately 15 minutes, until golden and crisp.
Allow to cool and keep in an airtight container until required.

Use and good quality Balsamic vinegar.
Blend dehydrated Raspberries into the vinegar until desired flavour is achieved.

In the centre of a serving plate, place a teaspoon of Mascarpone for the base cookie to set to.
Build layers of Cookie with the Strawberries and Balsamic vinegar.
Top with a scoop of your favourite Black Doris plum ice cream.
Garnish with a few more strawberries onto the plate and edible flowers

Strawberry Sable dessert

Sticky Greek style Chicken nibbles