Algerian Sables (Cookies) - Like Linzer Augen

Time

Prep 25 min · Cook 8 min · 33 min total

Difficulty

easy

1. 1

   Preheat oven to 170°C. Cream the margarine & sugar(s) until light & fluffy. Beat in the egg & vanilla, then gradually fold in the flour & baking powder.

2. 2

   Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.

3. 3

   Roll out to about 4mm thick, be sure to flour the rolling pin well. Cut out 'tops & bottoms' for your sables.

4. 4

   Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.

   8 min
5. 5

   Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.

6. 6

   When the sables are fully cooled, heat the jam until bubbling. Place all the sables tops onto a tray & dust generously with the icing sugar.

7. 7

   Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.

8. 8

   Then carefully place a 'top' over the blob of jam. Allow to set, then store in one layer in an airtight container for upto 10 days.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.