Gluten-Free Sablé Biscuits

 Ingredients

- 1 stick cold butter (100 grams) or 100 grams cold vegetable shortening (if you cannot eat dairy)

- 1 cup icing sugar

- 2 cups all-purpose gluten-free flour

- 1 egg beaten with a fork

- Vanilla
- 2 tsp cocoa powder for the chocolate sablé

Filling

- 50 grams semi-sweet chocolate 
(or dark dairy-free chocolate for the people with dairy intolerance)

- 50 grams raspberry or apricot jam

Method

1. Cut the cold butter (or shortening) into small cubes and rub it with the icing sugar using your fingers, until you get crumbles.
2. Add the beaten egg and the vanilla, and mix using a spatula.
3. Add the flour gradually while mixing, until a dough is formed. The dough should be smooth and velvety. It should not be a tough dough.
4. Divide the dough into two equal parts.
5. Wrap one part with cling film and keep it in the fridge for the white sablé, and add the cocoa powder and knead the second part of the dough for the chocolate sablé.
6. Wrap this part with cling film too and keep it in the fridge.
7. Prepare twobaking sheets with parchment paper.
8. Take the white dough and roll it between two nylon sheets or cling film.
9. Cut using a cookie cutter.  Use a smaller cookie cutter to make holes in half of the biscuits.
10. Lay the cookies on the baking sheets and put them in the fridge for half hour.
11. Meanwhile, heat the oven to 200° C.
12. Do the same thing with the chocolate cookies, and put the baking sheet in the fridge as well.
13. Bake the white cookies for 10-13 minutes.
14. Keep checking the oven, because they could burn easily.
15. Then bake the chocolate cookies as well. Spread the cookies on a wire rack to cool.
16. When the cookies are cool, spread the jam on the white sablé.
17. Melt the chocolate in the microwave for 30 seconds and spread it on the chocolate sablé.
18. Sprinkle icing sugar on the finished cookies.

Yields: 16 white cookies/16 chocolate cookies