Candy Corn Sablés Recipe

by Rebecca Frey

These candy corn biscuits from alumna Rebecca Frey are a variation on the classic French sablé dough. With layers of yellow, orange, and white designed to capture the shape and colour of pieces of candy corn, they make a playful addition to any Halloween party. 

Chef's Tip: Pay attention to temperatures. If the dough is too warm, it will be sticky and difficult to manipulate, and the candy corn shapes will tear. If it’s too cold, allow the dough to soften for a few minutes, or it will crack when rolled.

Makes 12 to 15 4-inch biscuits
Preparation time: 2
Cooking time: 15
Total time:

Ingredients

  • 145 g plain flour
  • 1/8 teaspoon kosher salt
  • 113 g unsalted butter, cold and cubed
  • 45 g icing sugar, sifted
  • 1 egg yolk
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon marshmallow flavouring, optional
  • orange gel food colouring
  • yellow gel food colouring

Method

  1. In a large mixing bowl, whisk together flour and salt.
  2. Add the cubed butter and use your hands to rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.
  3. Add the icing sugar, egg yolk, vanilla bean paste, and marshmallow flavouring, if using. Work together with a bench scraper, then knead until a soft, sticky dough forms.
  4. Divide the dough into 3 equal portions. Add orange food colouring to 1 portion, and yellow food colouring to another. Leave the remaining portion white.
  5. Roll each portion into a rope, about 10 inches long. Wrap each rope in a separate sheet of clingfilm and refrigerate, at least 1 hour.
  6. Unwrap and allow ropes to sit at room temperature for 10 minutes, or until just slightly malleable. Push the 3 colours together to form a thick, 10-inch long strip. With a sharp knife, slice the thick strip in half, creating 2 equal portions.
  7. With a rolling pin, roll 1 portion between sheets of parchment, to approximately 1/8 to 1/4-inch thickness.
  8. With a sharp chef’s knife, trim away the top and bottom edges to form a long, even rectangle. Cut into triangles, each about 2 inches wide and 3 1/2 inches tall. Do not separate.
  9. Lifting by the parchment, place entire rectangle on a tray. Freeze 30 minutes.
  10. Repeat with second section of dough.
  11. Meanwhile, preheat oven to 175° C. Line a large tray with parchment or a silicone mat.
  12. With your hands, break the frozen triangles apart. Arrange on prepared tray, allowing space for the biscuits to spread as they bake.
  13. Bake in preheated oven for 12-15 minutes, or until the white parts begin to brown slightly around the edges. Transfer to a wire rack to cool completely.

News & Events

Beat the Price Increase
News, Programme

Beat the Price Increase

Le Cordon Bleu London will be raising the prices of all diploma and certificate programmes on Tuesday 1st December.

TOP
TOP
Le Cordon Bleu
Corporate
Boutique
Portals
Le Cordon Bleu International B.V.
Herengracht 28
Amsterdam ,  1015 BL
Netherlands
Campuses in Europe & Middle East
Campuses in The Americas
Campuses in Oceania
Campuses in Asia
Le Cordon Bleu International

Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.