Sables (shortbread in English)

  • Average
  • 10 minutes
  • 45 minutes
  • Average
Divine sands: golden biscuit, velvety caramel of condensed milk and honey, crowned with a chocolate coat. An exquisite temptation.




  • 200g flour (for the biscuit)
  • 135g butter (for the biscuit) )
  • 70g sugar (for the biscuit)
  • 595g condensed milk ( for the caramel)
  • 150g of butter (for the caramel)
  • 150g of sugar (for the caramel)
  • 2 tablespoons of honey (for the caramel)
  • 400g of chocolate (for chocolate)



    Stage 1

    Preheat the oven to 170°c

    Stage 2

    Take out the butter, weigh it and cut it into pieces, then let it soften at room temperature.

    Stage 3

    Put the softened butter, sugar and flour in a bowl.

    Stage 4

    Mix until you obtain a smooth dough.

    Stage 5

    Line the bottom of a tart mold and bake for 20 minutes. The biscuit should brown slightly.

    Stage 6

    Let it cool then prepare the caramel.

    Stage 7

    Put the chopped butter, sugar, honey and condensed milk in a saucepan over Medium heat. Stir constantly until the caramel is golden brown.

    Stage 8

    Immediately pour the caramel over the biscuit. Let the caramel set about 1 hour.

    Stage 9

    Prepare the chocolate: melt the chocolate in a bain-marie or in the microwave and pour over the biscuit and caramel.

    Stage 10

    Put the shortbread in the refrigerator at least 2 hours before serving.

    Stage 11

    Put the shortbread in the fridge for at least 2 hours before eating.

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