Shortbread with jam

shortbread with jam

250g flour
2 teaspoons yeast
90g sugar
1 packet of vanilla sugar
1 egg
120g melted butter

Mix with a spoon all ingredients in a bowl
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!!
Make a ball

Wrap the plastic wrap

Turn dough 20 to 25 min in fresh

Spread the dough on a floured baking sheet

With a cookie cutter to make shapes

Carefully loosen the shortbread with a spatula
Place on a baking sheet on parchment paper

Baste with a brush with a little milk and shortbread

Cook over medium heat (175°)

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….
they will be better !!

Is preserved 1 months in an iron box, if you can keep all this time !

sablé Simple Shortbread
sablé à la confiture Shortbread with jam

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