TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN
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.
Provided by Um Safia
Categories Dessert
Time 33m
Yield 25-35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C
- Cream the margarine & sugar(s) until light & fluffy.
- Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
- 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.
- Roll out to about 4mm thick, be sure to flour the rolling pin well.
- Cut out 'tops & bottoms' for your sables.
- 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.
- Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
- When the sables are fully cooled, heat the jam until bubbling.
- Place all the sables tops onto a tray & dust generously with the icing sugar.
- Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
- Then carefully place a 'top' over the blob of jam.
- Allow to set, then store in one layer in an airtight container for upto 10 days.
Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ciara Lundy
[email protected]I'm saving this recipe for later. It looks like a great one to try.
khaled bouallagui
[email protected]These cookies look delicious, but I don't have time to make them right now.
Igor Adach
[email protected]I'm not sure what I did wrong, but my cookies turned out really crumbly.
Donald Brown
[email protected]These cookies were a lot of work to make and they didn't turn out very well. I wouldn't recommend this recipe.
Ines Baka
[email protected]I had a hard time finding the right jam for these cookies. I ended up using a strawberry jam and it was a little too tart.
Valentin Nae
[email protected]The cookies were a little dry. I think I might add a little more butter next time.
Aamino Yaasmiin
[email protected]These cookies are a little too sweet for my taste.
Ifrah Abdullahi
[email protected]I'm not a big fan of shortbread cookies, but these were surprisingly good.
Jonathan Troy
[email protected]These cookies are a great way to use up leftover jam.
Fathima Najeeb
[email protected]I love the delicate flavor of these cookies. They're perfect for a special occasion.
Daciann Flowers
[email protected]These cookies are so pretty and delicious. I'm definitely making them again.
Steven Soper
[email protected]I made these cookies for my family and they were a huge hit. Everyone loved them!
Donnie Blanks
[email protected]These cookies were a little more work to make than I expected, but they were definitely worth it. They're so delicious!
Prince Ofsad
[email protected]The flavor of these cookies is amazing! The combination of the nutty shortbread crust and the sweet jam filling is perfect.
Liam Dowden
[email protected]These cookies are so beautiful and festive. I love the way the jam filling peeks through the lattice crust.
Mark Luettin
[email protected]I've made these cookies several times now and they're always a favorite. They're so easy to make and they taste delicious.
ednah mabvanya
[email protected]These cookies were a hit at my last party! Everyone loved the delicate flavor and the jam filling.