INGREDIENTS
I cup sugar
250 gm Lurpak Butter
2 Whole Eggs
1 heaped teaspoon Baking Powder
1 Lemon Rind
Flour as much as it holds
MAKES 20 COOKIES
Place sugar, butter, and eggs in a bowl, mix by hand until creamy. Add the lemon rind and baking powder. When all get combined, start adding flour gradually while mixing with hand until a smooth dough forms.
Place a nonstick baking sheet onto a work surface, place half of the dough onto the sheet, and form into a flat square, then top with a plastic wrap. Roll out dough between the 2 sheets until it is 1/8 inch thick.
Use a round cup or cookie cutter, make a hole in the middle of half of the sablé biscuits and transfer them to a prepared baking tray.
Preheat oven to 325 degrees. Bake until cookies are pale golden, 12 to 15 minutes.
Let the sablés biscuits cool down on a rack. Spread a teaspoon of Raspberry Jam over the sablés discs. Lightly dust the rings with icing sugar, then sandwich on top of the jammed biscuits. Repeat the process for the remaining biscuits.
