Description
These ultra-tender shortbread cookies filled with strawberry jam, called sablés à la confiture in french cuisine, are a delight.
Rich in butter yet slightly crisp, they just melt in your mouth, the perfect treat for a cosy afternoon snack or a special occasion.
Ingredients
Scale
- 250 g butter at room temperature (not margarine, as this is the main reason many people fail this recipe)
- 100 g cornstarch (maizena)
- 125 g icing sugar
- 2 egg yolks
- 1 teaspoon vanilla sugar
- ½ packet baking powder
- Flour (as needed)
Instructions
- Whisk the butter with the icing sugar and vanilla sugar until creamy.
- Add the egg yolks and mix well until fully incorporated.
- Stir in the cornstarch, then gradually add the baking powder mixed with a little flour.
- Bring the dough together by adding flour little by little until you have a soft, pliable dough.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Roll out the dough in small portions on a lightly floured surface.
- Cut out shapes using a suitable cookie cutter.
- Place the shortbread cookies on a baking tray and bake at 180°C (350°F) for 10–12 minutes, watching carefully so they don’t over-brown.
- Let the cookies cool completely before handling.
- Sandwich the biscuits two by two with strawberry jam.
- Dip the edges into crushed peanuts for a crunchy, indulgent finish.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: cookies, desserts
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal