Traditional Algerian Sables (Cookies) - Like Linzer Augen
photo by limeandspoontt
- Ready In:
- 33mins
- Ingredients:
- 8
- Yields:
-
25-35 cookies
ingredients
-
For the Sables
- 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 1 teaspoon vanilla flavoring or 1/2 teaspoon vanilla extract
-
To decorate
- 3⁄4 cup strawberry jam (or preserve of your choice)
- 1⁄2 - 3⁄4 cup icing sugar (confectioners)
directions
- 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.
Reviews
-
Lovely! Very beautiful. I made these with rose petal jam (Greek) found in Persian shops. I simmered it a bit more as it tends to be a thinner jam. I made these as part of the sweet served during Ramadan in my FIL's dewaniya (male gathering). I used sweet butter (unsalted), rose water in place of the vanilla extract, plus the rest of the ingredients. I used a floured glass to cut the tops and bottoms and a floured top of a small water bottle to cut out the top centers, which worked well. I will make these again with the same or another jam! Made for Welcome to Algeria!
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I made these yesterday for a Algerian themed talk Im doing on Saturday, they are fab! My hubby ate too many and now I have to bake more soooooooo lovely , I do have a suggestion also- when the dough is done before rolling out put in fridge for 5-10 mins as it firms up better to roll out without cracks in it. I did mine in processor so that may be why dough a bit more soft? Easy to make though Thank you
-
I had these in Algeria last December and loved them. unfortunately my in laws never know proper measurements so things never taste quite the same when I follow their recipes, but these are just delicious and taste so authentic! Soft, melt in the mouth treats that the whole family enjoyed. Thank you for sharing yet another great recipe!
Tweaks
-
Lovely! Very beautiful. I made these with rose petal jam (Greek) found in Persian shops. I simmered it a bit more as it tends to be a thinner jam. I made these as part of the sweet served during Ramadan in my FIL's dewaniya (male gathering). I used sweet butter (unsalted), rose water in place of the vanilla extract, plus the rest of the ingredients. I used a floured glass to cut the tops and bottoms and a floured top of a small water bottle to cut out the top centers, which worked well. I will make these again with the same or another jam! Made for Welcome to Algeria!
RECIPE SUBMITTED BY
ABOVE: My eldest, Talha with his 'Zaar Star!
I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.
I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of.
You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host:
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and also in the Cooking for Kids Forum where I am co-host:
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I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir.
We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.
If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:
1: "Add it to your recipe book - I loved it and wanna eat this again soon!"
2: "Interesting....I will enjoy eating this again."
3: "I cleared my plate but don't expect me to eat this again...ever."
However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!!
Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment.
I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said!
By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked!
Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!...
On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers.
I have a thing about being polite and having good manners - they don't cost anything after all. Something that bugs me is when you hold a door open for someone and they don't even acknowledge you or if you need to go through a door and they won't hold it for you but let it slap you in the face!
I think we should all smile more - myself included....
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