Shortbread Filled Biscuits

• 250g flour
• 125g cold butter, diced
• 100g powdered sugar
• 1 sachet vanilla sugar
• 1 egg
• 1 pinch salt
• Choice of Perrotte jam

Preparing the shortcrust pastry :

• In a large bowl, combine the flour, powdered sugar, vanilla sugar and pinch of salt.
• Add the diced cold butter and work with your fingertips until you obtain a sandy texture.
• Add the egg and mix until smooth.
• Form into a ball, wrap in cling film and chill in the fridge for 30 minutes.

Cookie shaping :

• Preheat your oven to 180°C.
• Roll out the dough on a floured work surface, to a thickness of about 3-4 mm.
• Using a cookie cutter (round, heart-shaped, star-shaped...), cut out shapes.
• For half the cookies, cut a small hole in the center (to see the jam after baking).
• Place the cookies on a baking sheet lined with parchment paper.

Cooking :

• Bake for 10 to 12 minutes, until lightly browned around the edges.
• Leave to cool on a wire rack.

Assembly :

• Once the cookies have cooled, place a teaspoon of Maison Perrotte jam on each whole cookie.
• Cover with the perforated cookies to form small sandwiches.

Tasting :

Sprinkle the cookies with powdered sugar if you like, and serve as a snack with a hot drink. They're perfect with hot chocolate or autumn-spiced tea.

These shortbread cookies are easy to make and can be prepared with children, who will love cutting out the shapes and assembling the cookies. Perrotte's homemade jam adds an authentic, flavorful touch, ideal for an autumn snack. You can vary the flavors of the jam to suit your tastes and the season.