How to Make French Sablé | with Apricot Jam | with Barley Flour

Sable cookies. A heavenly bite without the quilt. Tips on handling the dough are included A phoenix Cookbook Signature facebook.com/phoenixcookbook Ingredients: - 2 cups flour (I chose barley flour) Whole wheat flour is also a good choice. you can use any flour of your choice - 1/4 cup almond powder (grinned almonds) - 1/2 cup powdered sugar (stevia) - 1 bag of vanilla sugar - 1/2 cup butter (130g) - 1 tsp vanilla essence - 1 egg BAKE @ 160°C / 320°F for 12 to 14 mins - Apricot marmalade/jam (naturally sweetened)

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