Strawberry jam sablés
250 gr soft butter
125 gr of powdered sugar
3 egg yolks
1 vanilla sugar sachet
450 gr of flour
50 gr of Maïzena
1 teaspoon of baking powder
For the filling and decoration:
1 jar of Alain Milliat Extra Strawberry Sengana Jam
Mix the flour, Maïzena and baking powder and add to the previous mixture.
Form the dough into a ball and chill for 30 minutes.
Roll out the dough (5 mm thick) on a lightly floured work surface (not too much or the dough will split). Cut out shapes with your cookie cutters. Preheat your oven to 180°c and then bake your sablés for 12 to 15 minutes.
Once the sablés are completely cooled, spread the Sengana Strawberry jam on the base and sprinkle the powdered sugar on the hollowed out part (for a nice finish use a tea strainer).
Assemble the sablés two by two and enjoy!
If there are any cookies left over from your gourmet snack (which is unlikely), store them in an airtight box. They will stay delicious for days or weeks.