|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….
Is preserved 1 months in an iron box, if you can keep all this time !
|Shortbread with jam|