Shortbread with jam

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Shortbreads such as those of the big - or almost - chewable from 12 months.

Ingredients:

For 12 shortbreads:
150 g of flour
100 g of butter
50 g of sugar
1 egg yolk
1 C. to s. vanilla powder
12 c. to c. currant jelly
1 pinch of salt

Preparation:

Work together butter, sugar, egg yolk, vanilla and salt. Stir in the flour. Knead. Roll the dough into a pudding 5 cm in diameter, wrap it with a film of food and let it rest for 2 hours in the refrigerator. Preheat the oven to 200 ° C (6/7). Cut the roll of dough into slices 1 cm thick. Dig a round in their center and pour in 1 tbsp. coffee jelly. Place the shortbreads on the baking sheet covered with parchment paper and bake for 15 minutes. Let cool on a rack.