I really wanted a snack this afternoon, but I had nothing else in the cupboard a jar of jam and the bare essentials in the fridge bought the previous day in the village. When we want a sweet, The sands are usually the only feasible with a gourmet grocery basic minimal. I started thinking about my dough in the form to give the biscuits, and I began to think of shortbread filled with jam I always feel when I pass a bakery. After inspection of vessels, I finally found a medium bowl and turn to cut an egg cup to scoop out the center of the shortbread. 15minutes of cooking and 3 spoons of jam later, we enjoy the sun!
Serves 8 coarse sand lined
- 125g brown sugar
- 125g butter (my)
- 250g plain flour
- 1 egg
- jam of your choice (by raspberry jam)
Preheat oven to 200 °. In a bowl mix the egg and sugar until the mixture whitens. Gradually add flour, a mixture very friable. Add the soft butter (unmelted) cut into pieces and knead by hand until a soft dough.
Roll out the dough on a floured board (do not be afraid to put, this prevents the dough from sticking to the board) Using a rolling pin. For each cookie cut two discs of dough, using a bowl for example. Then scoop out one of the two discs with a smaller circle (such an egg cup).
Place the round of dough on a baking sheet greased and floured (or baking paper) and bake for 10-15min at 200 ° (carefully monitor the cooking). The biscuits are cooked when the edges begin to brown.
Remove the shortbread from the oven and let cool a few minutes. To serve, spread jam on a full disc up to 5mm of the edge and a little more in the center. Then place a hollow disk over it and press gently so that the two are welded together and the jam is distributed evenly. Serve immediately.
The shortbread can be stored for several days in an airtight container. Put the jam just before serving.
One can also use white sugar but brown sugar brings more crisp.