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Ingredients:
– 125g of maize flour |
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– Mix with a spoon all ingredients in a bowl |
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– Until the dough gives this texture then, knead the dough with your hands (very little) – Because the more you knead your dough will be less sandy!! |
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– Make a ball
– Wrap the plastic wrap – Turn dough 20 to 25 min in fresh |
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– Spread the dough on a floured baking sheet
– With a cookie cutter to make shapes |
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– Carefully loosen the shortbread with a spatula |
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– Place on a baking sheet on parchment paper
– Baste with a brush with a little milk and shortbread – Cook over medium heat (175°) |
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– Once cooled put jam on a sand bottom and sanded to be a top opening.
– Wait at least 24 hours before eating ! I know this is hard but…. – Is preserved 1 months in an iron box, if you can keep all this time ! |
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Simple Shortbread |
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Shortbread with jam gluten |
Shortbread with jam gluten
