I have this thing for sablés and I’m not the only Moroccan who does. In fact, I’ve been in contact with many people for all corners of the globe and everyone loves them.
|Apart from the round-whirl biscuits with cherry, all these sablés
were made using the same dough
|Thin sandwiched sables with dulche de leche inside. Smear the edges with the
same filling and roll them into the little candy balls
|Fill a pot with water to cover the can of sweet condensed milk, cover the pot and
let simmer for a couple of hours. Open it once cool and save it for months
|Different finishing touches|
|Make sure you dust the upper biscuit first with icing sugar before
sandwiching it with the bottom part
- 400g of flour
- 250g of soft butter, at room temperature
- 250g of powdered sugar
- 100g of corn starch
- 7 g of baking powder
- 1 egg + 1 egg yolk
- 1 tsp of vanilla extract or vanilla beans from 1 pod (if the filling will be dulche de leche)
- Zest of 2 limes and/or 2 lemons (if the filling will be jam)
- 1/2 tsp of salt
Filling (choose your options)
- 100 g of dulche de leche
- 100 g of good jam
- 80 g of gianduja spread
Finishing (choose your options)
- 1 egg yolk (for a finishing like the small Christmas trees)
- 100g of blanched, fried or baked almond, coarsly crushed
- 100 g of dark or milk chocolate (if making the hearts with half-dipped side)
- 100g of lemon royal icing (1 tbsp of lemon juice mixed with 200 -250g of icing sugar) and small candy balls
- 40g of icing sugar
|To stick crushed blanched and fried almond, you just need to brush the surface with honey
or apricot marmalade that’s been warmed and sifted
This sablés’ recipe uses the creaming method rather than the crumbling one.
Fold in the other dry ingredients. Form a ball and place it in a big cut of cling film. Flatten it 1cm thick to form an “abaisse”.Cover with a the cling film and transfer to the freezer for 15 min or in the fridge for 1-2 hours.
Preheat the oven at 170 C and line up the baking sheets with baking paper.
Roll the cold dough between 2 sheets of baking paper. You may use a tablespoon of flour to dust the work surface. Roll the dough as thin as 2 mm bearing in mind the dough has baking powder so it will rise slightly.
|You could use some cookie-prints (many options available in Morocco)|
Use a knife or a spatula to smear your preferred filling. Follow these instructions to finish the sablés:
- For biscuits with icing sugar on top, dust the top part before sandwiching it with the bottom part which you would have already smeared with the cold filling.
- For biscuits with almond bits on top: warm a 3 tablespoons of apricot jam with 1 tablespoon of water and sift. Brush the side where you want to stick the nuts powder then roll it side in the it. Warm clear honey will also do.
- For biscuits with half-almond powder and half-chocolate: start first with the almond side, clean the edges with your fingers to have a neat finish. Dip the other side into melted chocolate, get rid of any excess and then place each sablé on a baking paper. Let the chocolate set before moving them.
The sablés keep well for a week if you put them in an airtight container. I tend to fill them with jam in the day I want to serve them so they don’t get soaked and last longer.
I also keep any excess dough in the freezer which I use for biscuits but also for tarts.
- Mes sablés à la confiture (in French)