Shortbread with jam

Recipe made by Byacb4you

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

INGREDIENTS 

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

PREPARATION

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.

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Find all of Annie's recipes on her blog http://www.byacb4you.com/