The classic among all cookies, sablé is a melt in the mouth affair with apricot jam tucked in between two crumbly, buttery cookies. Everybody loves sablé. These scrumptious cookies are baked all year round and not only at Christmas. They are a life saviour anytime I need an easy dessert for a dinner party.
The dough is easy to prepare and can be chilled for days before baking, or even frozen when planning ahead of time. I toss all ingredients together and knead by hand to get a smooth dough. I usually divide dough in two parts and flatten each part before wrapping in cling film. After chilling for two hours or even days, I take the dough out of the fridge and let rest for 15 minutes at room temperature.
Baking accuracy with metric measurements
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. Nothing will stop me trying! Scale measurements are much more accurate and easier to control.
A small cutter allows more cookies!
The amount of cookies you get depends on the size of the cutter. I like to make them very small at Christmas as I make many different cookies. Tradition has it in Germany that a rich assortment of homemade cookies is baked in every household in the Advent. I remember how proud I was of myself when I made my first assortment of nine cookies! I became addicted and joined “the Club” of German Christmas baking.
Ingredients
Method
- 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.
Excellent recipe ❤️
One of my favorites too!