Moroccan Sablés à la Confiture (Apricot jam biscuits)

Preparation steps

• Sift the flour and in a large bowl combine the flour, baking powder, a pinch of salt and ground cloves. Set aside. In another bowl, combine the softened butter and sugar and mix well with a mixer to get a uniform, creamy mass. Add the egg, yolk and vanilla aroma. Continue mixing until everything is fine. Mix the flour into this mass little by little until you get wrap the dough in soft foil and leave it in the fridge for about 1 hour. After the dough has stood in the fridge, put quite a bit of flour and dough on the work surface, lightly roll it out using a rolling pin to a thickness of about 2-3 mm. cookies.Ideal would be if you have a flower shape, use a slightly wider straw for the middle or any object that forms a smaller circle.Half of the biscuits should be whole while the other half should have a hole in the middle.Heat the oven to 180 degrees, top / bottom Bake the biscuits for about 10 minutes, depending on the oven. They must remain white. Arrange the baked biscuits on the cooling wire. Sprinkle the biscuits with the hole in the middle with powdered sugar. Place the jam in the middle of the biscuits without the hole. cover with a biscuit with a hole.