Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town of Romans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender. They’re very popular all throughout France and can be found in most bakeries around the country, ready to be enjoyed for “le goûter” (4pm French snack time). You can find them sold in most grocery stores in France too, but they’re a breeze to…
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/3 cup + 1 tbsp (95g), unsalted butter, cold and cut in small cubes
- 1 ¾ cup (220g) all-purpose flour, plus extra for the working surface
- ½ cup + 1 tbsp (75g) powdered sugar, plus extra for dusting.½ tsp salt
- 3 egg yolk
- 1 tsp vanilla extract
- ¾ cup (240g) Raspberry jam
Instructions
- 1
Make sure you read the cooking notes above before you start.
- 2
Step 1 – Make the dough. In a large mixing bowl, combine the cubed butter, flour, powdered sugar and salt. Mix the ingredients using the palm of your hands to create a coarse sandy texture. Add in the egg yolk and vanilla extract, and mix until the dough comes together into a smooth ball (do not over-knead). Cover with plastic film and chill for 2 hours.
- 3
After 2 hours, pre-heat your oven to 350F (180C) and prepare 2 baking sheets lined with parchment paper.
- 4
Step 2 – Shape and cut the sablés. Transfer the dough from the fridge onto a floured working surface. Roll it out to a 3mm thickness. Using a 2.5-inch (6.25 cm) cookie cutter (ideally, scalloped), cut out 24 cookie circles. Using a 1-inch (2.5cm) cookie cutter, cut a hole out of the center of half of the cookie circles.
- 5
Step 3 – Baking the sablés. Transfer the sablés circles (with no hole in the center) onto a baking sheet and the other half (with the holes) onto the other baking sheet. Bake the first batch (sablés with no holes – the “bottoms”) for 11-12 minutes, until the rims are just slighty golden. Transfer immediately to a cooling rack. Bake the second batch (sablés with holes – the “tops”) for 8-9 minutes.
- 6
Step 4 – Assembling the sablés sandwiches. Once the cookies are at room temperature, place 1 tablespoon (15g) of jam at the center of each cookie bottom. Dust the cookie tops with powdered sugar and place them on top of the jam, to close off the cookie sandwich.
- 7
Can be kept up to 4 days in an airtight container.