Sablé with Jam

Rania Al-ZaabiCuisinier

Ingrédients

• 7 cups of flour
  7 cup
• 2 cups of powdered sugar
  2 cup
• 450 grams of melted Lurpak butter
  450 gram
• 3 eggs
  3 pieces
• 1/2 teaspoon of vanilla
  0.5 teaspoon
• 1 tablespoon of grated lemon zest
  1 tablespoon
• 3 teaspoons of baking powder
  3 teaspoon
• 1/2 cup of apricot jam
  0.5 cup
• 1/2 cup of powdered sugar for decoration
  0.5 cup

Mesures

1. 1

   In a bowl, whisk the eggs with the lemon zest and vanilla.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Add the powdered sugar, melted butter, and baking powder and mix well.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Gradually add the flour while mixing the ingredients well, then knead the mixture until a soft and cohesive dough is formed.

   5 minutes
4. 4

   Let the dough rest for a quarter of an hour.

   15 minutes
5. 5

   Roll out the dough on a flat surface and cover it with plastic wrap to facilitate rolling and cutting.

   Matériel requis:

   🍳

   Rolling Pin

   5 minutes
6. 6

   Cut the rolled-out dough with a Sablé cutter or using a teacup to get evenly shaped and sized circles of dough.

   Matériel requis:

   Emporte-pièce

   5 minutes
7. 7

   Divide these circles into two equal groups.

   5 minutes
8. 8

   Bake until golden brown.

   Matériel requis:

   Plaque de cuisson

   10 minutes
9. 9

   When the Sablé circles cool, take a solid circle and spread a little apricot jam on it.

   5 minutes
10. 10

    Sprinkle powdered sugar on the hollow Sablé piece before placing it on the piece spread with jam.

    5 minutes
11. 11

    Repeat the process for the remaining pieces until the quantity is exhausted.

    5 minutes
12. 12

    It is recommended to serve them within a short period due to the presence of jam, which makes the dough soft over time.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques