SABLE BISCUITS FOR EID

Ingredients

250g flour 

200g butter, cut into small cubes

100g icing sugar

pinch of salt

2 egg yolks

4 tbsp raspberry jam

Elaboration 

• Preheat the oven to 180C.
• Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
• Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a cutter.
• Divide the sables in half. Using a 2cm fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.
• Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
• Using a teaspoon, place a small dollop of raspberry jam on a whole sable.
• Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.