Shortbread with jam

Shortbread with jam

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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


  • 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


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.