• For the fruit caramel:
In a saucepan, heat the sugar to make a light caramel.
Add the fruit pulps, coconut cream and Sublim’ “L’Exotique” organic virgin coconut oil.
Remove from the heat, and blend until smooth, then place in a jar.
Set aside in the refrigerator.
• For the Sablé biscuits:
Add the Sublim’ “L’Exotique” organic virgin coconut oil at room temperature into a mixing bowl.
Add the icing sugar, salt, beaten egg, and 10 g of flour.
Next, add the remaining flour, baking powder, 10 g of water and the spices. Mix together well.
Wrap in cling film and refrigerate for at least 1 hour.
Preheat the oven to 160 °C.
Spread out the dough to a thickness of ½ cm.
Cut out into thin finger-shaped biscuits.
Place the biscuits on non-stick baking paper.
Bake for 10 minutes. Leave to cool.
Suggestion: Enjoy a biscuit dipped in fruit caramel, and served with your favourite hot drink, such as a nice cup of tea…
An irresistible melt-in-the-mouth texture
Colour brightens the mood
Travel through cookery
Tradition 2.0, with an exotic hintTradition 2.0, with an exotic hint
SWEET AND EXOTIC
Great for back-to-school sandwiches <3
Cru-nch-yyyyy!!! Above all else.
Whether for a picnic or a barbecue, this is the season to grill!
Enjoy hot or cold for an incomparable melt-in-the-mouth feel
A gorgeous salad of fresh, uplifting quinoa