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Sablé biscuits for dipping and winter fruits caramel sauce

Treat yourself to a sophisticated and tasty snack with these Sablé biscuits served with winter fruits caramel dipping sauce. Both parts of this recipe are enhanced with Sublim’ “L'Exotique” organic virgin coconut oil. Nibble over a hot drink, snuggled in your favourite armchair…
Preparation : 20 mins
Baking : 20 mins
10 sablés
• For Fruit caramel
125 g pineapple pulp (or pineapple puree)
125 g mango pulp (or mango puree)
100 g sugar
37.5 g coconut cream
37.5 g Sublim’ “L'Exotique” organic virgin coconut oil
• For Sablé biscuits
55 g Sublim’ “L'Exotique” organic virgin coconut oil
50 g icing sugar
1.5 g fine salt
30 g eggs
5 g water
135 g flour
5.5 g baking powder
½ vanilla bean, scraped (or vanilla powder)
2 pinches ground ginger (optional)


Baking paper
1 saucepan
1 blender


• 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.
Combine quickly.
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…

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