Ingredients
-
-
1
-
1/2
-
1
-
2 1/2
-
1
-
1
-
-
3/4
-
1/2 - 3/4
-
-
-
-
-
Directions
Traditional Algerian Sables (Cookies) – Like Linzer Augen, This is my own family recipe for the traditional Algerian ‘Sables’ cookies These sables are very easy to make & are a real favourite in our home We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using I have a special 4cm fluted sables cutter but you can use any cutters I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container Allow to defrost in a single layer then dust the tops & fill with jam , Hello , is it possible to get the calories and macros of these cookies ? they seem very delicious , thank you , Simply magnificent! Came out looking just like fancy elegant bakery cookies-and this is the first time I made these! Excellent holiday or party cookie, and easy to make, too
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Steps
|
1
Done
|
Preheat Oven to 170c |
|
2
Done
|
Cream the Margarine & Sugar(s) Until Light & Fluffy. |
|
3
Done
|
Beat in the Egg & Vanilla, Then Gradually Fold in the Flour & Baking Powder. |
|
4
Done
|
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. |
|
5
Done
|
Roll Out to About 4mm Thick, Be Sure to Flour the Rolling Pin Well. |
|
6
Done
|
Cut Out 'tops & Bottoms' For Your Sables. |
|
7
Done
|
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
Done
|
Allow the Sables to Cool on the Sheet For a Minute Then Remove to a Cold Plate or Tray to Finish Cooling. |
|
9
Done
|
When the Sables Are Fully Cooled, Heat the Jam Until Bubbling. |
|
10
Done
|
Place All the Sables Tops Onto a Tray & Dust Generously With the Icing Sugar. |
|
11
Done
|
Allow the Jam to Cool Slightly Then Spoon Approx 1/2 Tsp of the Jam Onto the Underside of the Sables 'bottoms'. |
|
12
Done
|
Then Carefully Place a 'top' Over the Blob of Jam. |
|
13
Done
|
Allow to Set, Then Store in One Layer in an Airtight Container For Upto 10 Days. |
