Ingrédients:
- 150g butter
- 75g icing sugar
- 1 egg
- abricot jam
- 200g all purpose flour
- 100g starch
- 1 teaspoon of vanilla extract
Instructions:
- combine butter, sugar and vanilla together in a large bowl and mix well until you get a creamy mixture.
- add the egg and mix
- add the sifted flour and the cornstarch to the previous mixture
- use your hands to gently incorporate the dough together. If the dough is too sticky, add flour until it is smooth and cohesive
- cover and place the dough in the fridge for 20 minutes
- sprinkle the work surface lightly with cornstarch and flatten the dough using a rolling pin
- Cut out shapes using small biscuit cutters
- place on a floured baking sheet or covered with parchment paper
- brush the shortbread biscuits with eggwhite and sprinkle crushed almond or pistachio (optional step)
- bake on 350 F for 10-13 minutes until the bottoms are beginning to just turn golden brown ant the tops keep a clear white color
- once removed from the oven and cooled ,place a small amount of jam on the bottoms of the biscuits and paste to the shortbread biscuits.
Enjoy!
