Serves: 15-20 slices
Time: 60-75 minutes, 30 minutes to cool, 5 minutes to bake
100 g icing sugar
200 g butter
300 g wheat flour
1 small egg
1 tsp vanilla powder
1 glass of Nicolas Vahé Jam / Double Strawberry
Add all ingredients except the jam 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 jam 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.
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