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What grew over two centuries as a family heritage of pressing locally sourced olives from the northern hilly Beino landscape took on a full modernistic vocation in 2004, giving rise to Olive Trade and it's coveted Zejd brand.

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10 Feb 2022

Jam-filled Sablé

INGREDIENTS

For dough:

120 ml extra virgin olive oil
2 cups all purpose flour
½ cup powdered sugar
1 egg
1 tbsp vanilla extract
1 pinch of salt

For filling:

½ cup strawberry jam (or any other jam of choice)

For decoration:

½ cup icing sugar

INSTRUCTIONS

In a large bowl, mix the extra virgin olive oil, salt, vanilla extract and the powdered sugar and beat in the egg until combined.
Add the flour and mix well until dough is formed. Use your hands to knead the dough until it sticks together in one brick.
Cover with plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough into 2 mm thickness.
Cut the dough in the shape of a heart with sablé cutter.
Bake for 13-15 minutes in a preheated oven at 180°C until golden brown.
Set aside to cool before filling with jam. Sprinkle with icing sugar.

Recipe uses this product

INGREDIENTS

For dough:

120 ml extra virgin olive oil
2 cups all purpose flour
½ cup powdered sugar
1 egg
1 tbsp vanilla extract
1 pinch of salt

For filling:

½ cup strawberry jam (or any other jam of choice)

For decoration:

½ cup icing sugar

INSTRUCTIONS

In a large bowl, mix the extra virgin olive oil, salt, vanilla extract and the powdered sugar and beat in the egg until combined.
Add the flour and mix well until dough is formed. Use your hands to knead the dough until it sticks together in one brick.
Cover with plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough into 2 mm thickness.
Cut the dough in the shape of a heart with sablé cutter.
Bake for 13-15 minutes in a preheated oven at 180°C until golden brown.
Set aside to cool before filling with jam. Sprinkle with icing sugar.

Recipe uses
this product