Sablé sunflowers with white chocolate ganache & lemon curd Recipe


Serves 10 (6 if making individual tarts)

  • 220g unsalted butter, at room temperature, cubed

  • 250g Matthews Cotswold Flour Maizebite Golden Flour Mix

  • 100g icing sugar

  • 75g custard powder

  • Generous pinch of sea salt

  • 1 tsp vanilla paste

  • 1 free-range egg yolk

White chocolate ganache

  • 150g white chocolate, finely chopped

  • 50ml double cream

  • 1 tsp vanilla paste

  • 1 jar The Cherry Tree Lemon Curd

  • 2 tbsp poppy seeds (to decorate)

sunflower pastry cutter (or round cutters)


  • Place butter in the bowl of a standard mixer with the paddle inserted. Beat until the butter is creamy (1 to 2 minutes).

  • Sift the dry ingredients into a bowl, mix, then pour into the mixer bowl containing the whipped butter. Mix gently until the mixture forms a breadcrumb texture. Add the vanilla paste and egg yolk and mix gently until the dough comes together.

  • Turn the dough out onto a clean surface, form into a ball, cover with plastic wrap and refrigerate for 2 hours.

  • Preheat oven to 170ºC/150ºC fan.

  • Remove dough from the fridge and take off plastic wrap. Place on lightly floured clean surface. Roll out (one way, then rotate 90 degrees and roll again) to a thickness of 5mm. Sprinkle with a little flour and cut out flowers. Place on a parchment-lined baking sheets. Use smaller cutters for leftover dough.

  • Bake for 12 minutes until lightly golden, rotating the trays halfway through.

  • Remove from oven and leave to cool on a rack.

  • Chop chocolate up into small pieces. Pour cream into a small saucepan and add the vanilla paste. Gently warm, until bubbles form at the edges of the saucepan, then pour over the chocolate. Leave to melt for 1 minute then stir until smooth. Pour into a piping bag and leave to cool.

  • Pipe the ganache around the edge of half the cookies and place ½ teaspoon of lemon curd in the centre. Top with the remaining cookies.

  • Pipe a circle of ganache in the centre of the sunflower and sprinkle over poppy seeds.