Sablé

The buttery flavour of the two cookies and the sweet-tartness of the jam in between are the two delicious components of the sablé experience. The melt in the mouth effect will keep you reaching for more. Everybody loves this taste! Everybody bakes sablés at anytime of the year, not only at Christmas. I know from experience. I have had them in all seasons and on different occasions. What makes them my favourite? The dough can be prepared ahead of time and chilled in the fridge for a few days or a week, always ready for a treat.

Like all my recipes, I use a kitchen scale to measure all dry ingredients. It takes time to convince cup users; so I have noticed from comments on my posts. I will not tire from trying! Scale measurements are much more accurate, and are easy to handle, believe me. 

Sablé

Dina Bayoud Kohl

5 from 2 votes

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Prep Time 1 hr 20 mins

Cook Time 12 mins

Resting Time 2 hours 2 hrs

Total Time 3 hrs 12 mins

Course Dessert

Cuisine French

Servings 30 sablé

Ingredients

  

• 290 g sifted flour
• 100 g confectioner’s sugar
• 200 g Butter at room temperature
• 2 medium egg yolks
• 1 pinch of salt
• 1 teaspoon vanilla extract
• Cookie cutter 6 cm 
• Apricot jam

Instructions

 

• Combine all the ingredients together and mix until incorporated and smooth. Divide the dough into 2 parts and wrap each in cling film. Chill for 2 hours or overnight.
• Preheat oven (180°C/350°F). Roll out on a floured surface into 2 mm thickness and cut out 6-cm “tops and bottoms” for your sablés. Bake for about 12 minutes depending on your oven and thickness of cookies, until golden brown.
• Let cool and fill with apricot jam. Sprinkle with confectioner’s sugar and keep in an airtight tin.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen