Ingredients
250 g | 1 cup + 2 tablespoons softened butter or margarine
125 g | 1 cup icing sugar
3 egg yolks
1 teaspoon vanilla extract
450 g | 3¾ cups flour
50 g | ⅓ cup cornstarch
6 g | 1 teaspoon baking powder
For the finish:
Icing sugar optional
Strawberry jam or similar
Instructions
Prepare your shortbread dough:
beat the butter and sugar until creamy.
Add the egg yolks, with continuing to beat. Then add the vanilla.
Mix in the flour with the cornflour and baking powder.
Gather the dough and crush it two or three times with the palm of your hand, without kneading it.
Form it into a ball, wrap it in cling film and chill it for at least 30 minutes (I didn't do it, too much in a hurry).
Meanwhile, preheat your oven to 180°C | 350°F (medium oven).
Shaping the shortbread:
Roll out your dough on a lightly floured work surface to a thickness of 5 mm | 0.2".
Using a cookie cutter of your choice, cut out shapes and arrange them, as you go, on a baking sheet previously oiled or lined with baking paper.
Ideally, you should have holes in half the biscuits. This will look better when you put the jam on.
Baking the shortbread in a medium oven:
Bake your shortbread in the preheated oven for 12-15 minutes.
Allow your shortbread to cool completely.
Assembling:
If you are using icing sugar, use a fine sieve to sprinkle half of the shortbread with the holes.
Top the shortbread with jam and stick them together in pairs.
Leave to dry.
Put your shortbread in an airtight box.