Small dollops of this delicious fruit jam add an extra touch of sweetness and flavor to these amazing butter cookies!
Serves: 8-10 pieces Preparation time: 40′ + 1h waiting Cooks in: 55′ Ready in: 1:35′
For the cookie dough:
250 g plain all-purpose flour sifted
180 g butter, cold, in cubes
¼ tsp salt
2 tsp sugar
60ml ice water
1 egg beaten with 2 tbsp water
sugar for sprinkling
almond slivers for sprinkling
oats for sprinkling
For the jam*:
1 kg apricots, cored
400 g sugar
3 tbsp lemon juice
3 tbsp fresh spearmint, finely chopped
100 gr chocolate drops
For the cookie dough: Preheat the oven to 180C. Combine flour, salt and sugar in your stand mixer bowl. Add butter and beat ingredients until mixture resembles breadcrumbs. Place in a bowl, add water and knead dough with your hands until softened. Cover dough in plastic wrap and leave in the refrigerator for 1 hour.
For the jam: In a large pan pour and spread sugar evenly, then apricots and lemon juice and simmer in medium heat for 30 mins until apricots melt and syrup thickens. Let cool. Add spearmint and chocolate drops, stir and keep jam in sterilized jars. Instead of making the jam (apricots are in season only in the summer), buy good quality apricot jam and heat it in a pan for 2 mins, stirring in the chopped spearmint and chocolate drops! It will save you some time, too!
Divide dough in half and roll the two pieces out in two rounds 2mm thick. Using a 10cm diameter cookie cutter, cut rounds of dough. Make a hole (2cm diameter) in the middle of half of the cookies and discard the dough. Using a teaspoon, spread a small dollop of jam on the whole cookies. Top with cookies (with a hole). Place all the sables on a baking tray.
Coat with beaten egg, sprinkle with sugar, almonds and oats and bake for 25 mins, or until light golden-brown. Remove and transfer to a wire rack to cool.
If apricots are out of season, buy apricot jam and mix it with 3 tbsp fresh spearmint, finely chopped and 100 gr chocolate drops.
Photo Anastasia Adamaki – Food styling Antonia Kati