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. ---------------------------------------------------------------------------
Nutrition
Ingredients
