Ingredients:
250g flour
125g butter at room temperature
100g caster sugar
1 egg
1 teaspoon vanilla extract (or vanilla sugar)
1 pinch salt
Raspberry, strawberry or other jam (for filling)
Recipe steps:
- Preparing the shortbread dough:
In a large bowl, mix the softened butter and sugar until creamy.
Add the egg and vanilla extract, then mix well until combined.
Add the sifted flour and pinch of salt in several batches. Mix by hand or with a spatula until smooth and homogeneous dough.
Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes. - Shaping the biscuits:
Preheat your oven to 180°C (gas mark 6).
Roll out the dough on a lightly floured surface using a rolling pin until it is 5 mm thick.
Use different shaped cookie cutters to cut out the biscuits. For the top biscuits, make holes in the centre with a small cookie cutter (as shown in the picture).
Arrange the biscuits on a baking sheet covered with baking paper. - Baking:
Bake the biscuits for 10 to 12 minutes, or until they are lightly browned on the edges.
Leave the biscuits to cool completely on a rack. - Assembling with the jam:
Once the biscuits have cooled, take the full biscuits (without holes) and spread a teaspoon of jam in the centre.
Cover with a pierced biscuit (the one with the hole) by pressing lightly so that the jam appears in the centre. - Finishing and serving:
You can sprinkle the biscuits with icing sugar for a nice finish.
Serve the biscuits or store them in an airtight container to keep them fresh.
Tips:
Variation: You can replace the jam with chocolate-hazelnut spread if you wish.
Jam: Choose a jam without chunks for a cleaner result.
Shapes: Let your creativity run wild by varying the shapes and colours of the jam.
