Small dollops of fruit jam add an extra touch of sweetness to these moreish French butter cookies.
Preheat the oven to 170C/325F/Gas 3.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.
Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.
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As the final week of heats begins, five more amateur cooks enter the competition.