Étoile de Sablée or posh Jammy Dodgers recipe

Wednesday 29th April 2020 - Saffron

Étoile de Sablée or posh Jammy Dodgers recipe

These delicious and easy sweet pastry treats are a joy to make and eat!

sand 9      sand 8


Pastry is one of those things I try to avoid if possible, it’s a bit of a faff and if I’m honest just takes too long for me as I’m super impatient but I promised this year that I would push myself out of my comfort zone more and tackle things that I shy away from.

These gorgeous French inspired tarts are made from the sweet, French pastry Paté Sablée or a French version of shortbread and filled with my homemade raspberry jam or lemon curd… think of them as a lighter, more sophisticated version of the classic Jammy Dodger!

I struggled to choose a name for them, and my lovely French friend Estelle came up with Étoile de Sablée which means Sand Star and I think its just perfect for these delicious treats.

If you are making these be aware that although they only take 12-14 mins to bake you do need to rest them for at least an hour to ensure the pastry is chilled enough.

Chilling the pastry firms up the butter and stops it becoming greasy it also relaxes the gluten in the flour to stop it being tough and hard so its really important.


275g plain flour – and a little extra for rolling
220g butter (cubed)
100g icing sugar
2 eggs (separated)
Your favourite jam or curd
A little caster sugar

You will need a round cookie cutter and a small star cutter


  1. Put the flour, icing sugar and butter in a large bowl and rub together until it resembles sand (or sablée, can you see where the name comes from?)


  1. sand 1


  1. Add the egg yolks and mix it all together to form a smooth ball


  1. sand 2


  1. Kneed your pastry on a floured board or worktop for around 10 mins, but don’t be too rough with it.


  1. sand 3


  1. Wrap your pastry in plastic wrap and chill for 30 mins …. Yawn!


  1. Roll your pastry out on a floured board or worktop to the thickness of two £1 coins on top of each other (6mm if you want to be precise!)


  1. sand 5


  1. Cut out an even amount of disks, I made 20 but it will depend on the size of your round cutter and cut stars out of the middle of half of them, place them on 2 lined baking trays and chill for 30 mins … yawn again!


  1. sand 6


  1. Preheat your oven to 170C, lightly whisk the egg whites and brush over the disks with the cut out stars, just the top disks the bottom ones wont need it.


  1. sand 7


  1. Bake for 12-14 mins until just golden, they will be very soft so leave them on the trays and sprinkle a little caster sugar over the top disks while they are still warm.


  1. Once cool enough to move transfer to a wire rack to cool completely


  1. Turn the bottom disks over and spread with a teaspoon (or two) of your favourite jam or curd, be careful not to go to close to the edge. Then gently pop the top biscuit on and give it a little squeeze!


  1. save 8       sand 8


I hope I have shown you that although it is time consuming not all pastry is hard to make and you really shouldn’t be scared to try it.

Don’t forget to share your bakes on my facebook page, I love to see them.

For more easy and fun recipes click here