Sablés a la confiture
Petits sablés à la confiture
yield: 25 cookies (50 individuals)
250 gr all-purpose flour (+extra)
70 gr regular sugar
pinch of salt
200 gr cold, unsalted butter
1/2 zest of an orange
Combine the flour, sugar and salt in a big bowl. Cut your butter into little cubes and add these to your mixture. Try to combine all of this with two knives just until crumbly.
Add your egg, zest of the orange and vanilla extract and mix this together with your hands until well combined. Your dough should come together by now.
Flatten your dough with a rolling pin and flour to a 5 cm disk. Cut out shapes (make sure your cut out 2 individuals from 1 shape). Keep repeating until done.
Place your dough shapes for one hour in the refrigerator.
Now preheat your oven to 170 C. Bake your cookies for about 15 minutes or until golden brown. Let them cool completely.
Spread some jam on one individual cookie and place the other half on top of it. Repeat until all cookies are done. You can serve them with some icing sugar on top.
These cookies will keep for a week in an airfree box.