Sablé Viennois: Fast, Festive Rosette Biscuits
Need a quick yet beautiful bake to add to your Christmas cookie spread? These Sablé Viennois are a lifesaver.
Elegant, melt-in-the-mouth and incredibly easy to prepare, they’re a French take on Viennese butter biscuits – delicate piped rosettes that bake in under 15 minutes.
These butter cookies are my favourite easy bake. It is important to use high quality butter here. And I would recommend using a vanilla bean if you can and a large open star piping tip to pipe the rosettes.
The dough comes together fast, and once piped, you can leave them plain, dip them in chocolate, or even sandwich with jam if you have extra time.
Their crisp yet tender texture makes them ideal for gifting – arrange some pieces in a glass jar or festive tin, tie with ribbon, and you’ve got a thoughtful handmade treat.
They’re part of my Last-Minute Christmas Bakes series – simple recipes you can make without complicated decorations, long chill times, or obscure ingredients.
Tips for Christmas Baking:
– These look stunning in small jars or tins – I recommend adding a thick classic red ribbon for a last-minute edible gift.
– Dust with icing sugar or edible glitter just before serving for a snowy finish.
– If gifting, make sure biscuits are cooled and crisp before packing to avoid softening.
Storage:
Store in an airtight container at room temperature for up to 1 week. They’re best in the first 3–4 days.
Serving Idea:
Serve alongside other last-minute bakes like jam thumbprint cookies, biscotti or a festive Bundt cake. These light rosettes contrast beautifully with richer cakes and make a lovely addition to the tea table on Christmas Eve.
Read More:
For the full round-up of my favourite time-saving festive recipes, visit my Last-Minute Christmas Bakes roundup article.
Ingredients
- 190g unsalted butter, at room temperature
- 80g icing sugar, sifted
- 30g (1 large) egg white
- ½ teaspoon salt
- ½ teaspoon vanilla extract or seeds from 1 vanilla pod
- 230g all purpose flour, sifted
Instructions
- Preheat your oven to 175°C (fan). Line two baking trays with silpat or parchment paper.
- Using the paddle, cream butter with the salt until it is smooth and light in colour.
- Add icing sugar and beat further until batter is fluffy and pale.
- Add egg white slowly as you continue mixing.
- Add vanilla and continue creaming until batter is pale and fluffy – this should take about 3–4 minutes with a hand mixer or stand mixer.
- On a low speed, fold in the flour until just combined. Do not overmix.
- Transfer the dough to a piping bag fitted with a large open star nozzle (such as Wilton 1M or Ateco 849).
- Pipe small rosettes or W-shaped whirls onto the lined trays, spacing them about 3 cm apart. If the dough is stiff, warm the piping bag slightly with your hands – avoid adding liquid as this changes the structure.
- Bake for 12–15 minutes until just golden around the edges. Cool completely on the tray before handling.
- For extra flair, dip one side in melted dark chocolate or sandwich two biscuits with jam or ganache.
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