Gluten Free Sablés with Apricot Jam

03 Jan 2013

We love this sweet treat from Dubai’s gluten free bakery, Sweet Connection

Watching what you eat doesn’t mean you’re immune to the odd biscuit craving – but it can be satisfied without loading up on white flour. These sweet treats from Dubai’s gluten free bakery, Sweet Connection (, are a healthier alternative for when a piece of fruit just won’t do...

Gluten Free Sablés with Apricot Jam
200g unsalted butter
100g icing sugar
2 eggs
1tsp orange zest
1 ½ cups rice flour
½ cup tapioca starch
¼ tsp xanthan gum
¼ tsp baking soda
Apricot jam

Begin by combining your rice flour, tapioca starch, xanthan gum and baking soda in a bowl and setting to one side.
2. Cream the butter and sugar well until thoroughly incorporated, then add your eggs, one at a time, being sure to mix them in well.
3. Fold in your orange zest and the flour mixture and work until completely combined.Spoon the cookie mixture onto a large piece of cling film, wrap firmly and refrigerate for at least an hour.
4. Once fully chilled, sprinkle your dough with rice flour and roll out on a clean surface.
5. Use a small rounded cookie cutter to cut out your biscuits, arrange them on a greased baking tray and place in the oven, preheated to 180˚C, for eight to ten minutes until slightly golden.
6. Transfer your biscuits to a wire rack to cool, then divide into two batches.
7. Spoon some apricot jam onto half of the cookies, using the other half to form a sandwich, then sprinkle with icing sugar.
8. The cookies will keep in an airtight container for up to a week or can be frozen for up to two months.