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.