Ingredients:
- 150g butter
- 75g icing sugar
- 1 egg
- apricot 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 egg white 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 it!
