Traditional Algerian Sables (Cookies) - Like Linzer Augen |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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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. Ingredients:
1 cup margarine or 1 cup butter, softened |
1/2 cup granulated sugar |
1 large free range egg |
2 1/2 cups plain flour (allpurpose) |
1 teaspoon baking powder |
1 tablespoon vanilla sugar or 1 teaspoon vanilla flavoring or 1/2 teaspoon vanilla extract |
3/4 cup strawberry jam (or preserve of your choice) |
1/2-3/4 cup icing sugar (confectioners) |
Directions:
1. Preheat oven to 170°C
2. Cream the margarine & sugar(s) until light & fluffy.
3. Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
4. 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. Roll out to about 4mm thick, be sure to flour the rolling pin well.
6. Cut out 'tops & bottoms' for your sables.
7. 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. Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
9. When the sables are fully cooled, heat the jam until bubbling.
10. Place all the sables tops onto a tray & dust generously with the icing sugar.
11. Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
12. Then carefully place a 'top' over the blob of jam.
13. Allow to set, then store in one layer in an airtight container for upto 10 days.
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