Serves: 15-20 slices

Time: 60-75 minutes, 30 minutes to cool, 5 minutes to bake

Ingredients

100 g icing sugar

200 g butter

300 g wheat flour

1 small egg

1 tsp vanilla powder

1 small handful of coarsely chopped and fresh thyme

2 glasses of Nicolas Vahé curd / Pistachio

 Preparation

Add all ingredients except the curd to a bowl and mix.

Place the dough in the fridge for at least 30 minutes.

Preheat the oven to 200°C.

Roll out the dough until it is about 3 mm thick and cut into shortbread rounds of a suitable size.

Place on a baking sheet with baking paper and bake for about 5 minutes until golden.

Let them cool off on a wire rack.

Spread the curd onto a slice and add another slice on top.

If you like, finish with glaze, cream or whipped cream on top, and garnish with fresh berries or chopped chocolate.