Jammers

Jammers

I hope its not too late to wish my readers Ramadhan Mubarak... we are on our 13th day in the holy month of Ramadhan... for the first time Sonia is able to fast the whole day... last yr she only managed to fast for half a day for a couple of days bef she started to tell stories like... "my tummy aches each time i see my kindy friends eat during break time"... ishhh she and her "always has a reason" attitude... i remember Hairi started fasting as early as 5 yrs old and only started his nonsense growing up stage when he was in the army ... one thing for sure... that episode in his life has taught me a lot abt "redha" (resign) ..... am just glad that it didnt last that long.. hes a working man now... has a fiancee and is saving his butt off for his big day lol

Anyway ever since we got home fm our back-to-back trip... i felt rejuvenated... my body feels rested... i had my massage while in Bangkok and KL... i got to rest well and sleep in as long as i wanted.. i also managed to taste a few good desserts during my recent trips... one of them is this Jammers... the first time i had it was when i was at Knur house.. had a bite and fell in love with it straight away... knew i had to try and bake it myself but had to wait till we are done with Surabaya... eh talking abt Surabaya... i really like that place... i had never been there and didnt know what to expect but both Sonia and I agree that Surabaya is 100% better than Medan... oh Medannnn.... lets just say... i dont like that episode in our life!! huhu

Alrighty i better get on with this recipe... its fm none other than.. Dorie Greenspan : From my home to yours... we love the taste... texture of this Jammers... i didnt use store bought jam but instead cooked my own berry compote.. i also added an extra dash of Fleur de Sel on top bef i bake em... major love!!!

Sablé Dough

2 sticks (1 cup / 8 ounces / 227 g) unsalted butter, at room temperature

1/2 cup sugar (3.5 oz/ 100 g)

Ingredients

  • 1/2 cup sugar (3.5 oz/ 100 g)
  • 1/2 teaspoon salt, preferably fine sea salt
  • 2 large egg yolks (7 teaspoons / 35 ml. / 1.3 oz / 37 g), at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (9.6 oz / 272 g)
Read the whole recipe on Bisous À Toi