shortbread biscuits with jam filling
Prep: 10min | Resting: 2h | Baking: 15min
(makes ca. 30 with 3cm diameter cookie cutters)
2 cups flour
1/2 cup icing sugar
2 tsp vanilla extract
pinch of salt
jams of choice, ca. 8 tsp
Optional: extra icing sugar, to sprinkle on top
Beat butter and icing sugar until combined. Mix in the vanilla, flour, and salt. Shape dough into a ball, wrap in aluminium and refrigerate for about 2 hours.
Preheat oven to 160°C. Roll out dough until its 0.5mm thick, and use a cookie cutter. Bake 15min, and cool on a wiring rack.
Spread 1/4 tsp on one and sandwich a second biscuit on top.
Sprinkle a little icing sugar on top.