STREAMING NOW: Carnivorous

Traditional Algerian Sables (Cookies) - Like Linzer Augen

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
33mins
YIELD:
25 cookies
UNITS:
Metric

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: