I know you know how to make biscuits..I’m just going to share with you a variation of a shortbread dough or as we call them “sablés”..

I happen to love anything “sablé” and the dough can be shaped and presented in so many ways..

Use any jam you like..

Ingredients
Makes about 25
Prep: 40 min- baking: 12-15 min

• 200 g flour
• 100 g of butter in cubes (not too soft but not hard either)
•  100g of fine caster sugar
• 2/3 tsp baking powder
• 1 tbsp of vanilla sugar or 1 tsp of vanilla extract
• 1 pinch of salt
• 1 egg

Finishing

• 1 egg white
• 1 tbsp of caster sugar (or vanilla sugar)
• 70g flaked almonds
• 4 tbps of raspberry jam (I used raspberry jam, strawberry jam, orange and ginger jam)
• 100 g of white chocolate (dark will also work)

Preparation

Cream the butter with sugar. Add the egg, mix.

Fold in the other dry ingredients. Form a ball and then flatten it to form an “abaisse”. Cover with a cling film and transfer to the freezer for 15 min or the fridge for 1 hour.

Preheat the oven at 170 C.

Roll the dough between 2 sheets of baking paper. Cut rectangular shapes of dough of the same size. 

Egg wash them and then sprinkle the flaked almond. Sprinkle with sugar.

If you work in a relatively cold kitchen you can bake them straight away for 12 min until nicely golden.

If you work in a warm kitchen, you may want to place these biscuits in the freezer for 5 min before baking them (this steps helps the biscuits with butter to keep their neat initial shape).

Once baked, transfer to a wire rack and let cool. In the meantime, you could melt the chocolate in a bain-marie.

Assembly

Sandwich 2 biscuits with jam and dip the 2 ends (or just one) in melted chocolate.

Place the dipped biscuits onto a baking paper until they the chocolate sets. 

Transfer to a cookie box. 

These biscuits keep well for at least a week..I have a tendency to keep these biscuits in the freezer and I just thaw them 15 min before eating them..I also like that texture after they’ve been thawed, along with the cold jam…Yummy.