Shortbread with jam

Recipe made by Byacb4you


Preparation time: 20 minutes (+1 hour of rest in the fridge)
Cooking time: 8 minutes


For 8 shortbread

  • 200g organic T65 flour
  • 100g sugar
  • 100g soft butter
  • 25 g ground almonds
  • 1 egg
  • 1 pinch of salt
  • 8 teaspoons L'Épicurien jam of your choice


          Put all the ingredients in a bowl, ending with the butter and the egg.
          Mix by hand to incorporate all the ingredients but without overworking the dough (or use a pastry robot fitted with the sheet).
          Form a ball then a rectangle one centimeter thick, wrap in film and leave to rest for at least 1 hour in the fridge.
          Put the oven to preheat to 180°C.
          Roll out the dough between two sheets of parchment paper using a rolling pin to 4-5 mm thick.
          Remove the top paper, cut out shapes using a cookie cutter, placing the shape on the dough. Invert the parchment paper onto a baking sheet. Gently peel off the parchment paper and remove the excess dough.
          Cut out a circle using a small round cookie cutter on half of the shortbread cookies.
          Bake for about 8 minutes, the shortbread should barely brown.
          Let cool on a rack.
          Spread a teaspoon of jam on a solid shortbread and cover it with a hollowed-out shortbread.


          Find all of Annie's recipes on her blog

          Pour faire cette recette :

          #let's savor together