Shortbread cookies with strawberry jam
5 servings
80 minutes
Shortbread cookies with strawberry jam are a delicate treat from European cuisine that captivates with its simplicity and elegance. The history of this cookie is rooted in the traditions of classic baking, where shortcrust pastry is used to create airy and crumbly desserts. The flavor of the cookie is a harmony of sweetness, creamy softness, and fruity freshness. The light and fragile shortcrust pastry blends smoothly with the aromatic strawberry jam, creating a magical balance of texture and taste. Perfect for morning coffee or tea on a cozy evening. Cookies are often made in heart shapes, making them a symbol of tenderness and home warmth. A great choice for a romantic gift or heartfelt snack!
1
Knead the dough from flour, butter, sugar, egg, and a pinch of salt. For this, sift the flour into a mound on the work surface. Place the sugar and egg in the hollow, and around it, add diced cold butter. Chop everything with a knife until crumbly. Quickly knead the dough by hand.
- Wheat flour: 250 g
- Butter: 125 g
- Sugar: 75 g
- Chicken egg: 1 piece
- Salt: pinch
2
Wrap in plastic wrap and refrigerate for 1 hour.
3
Roll the dough thin, cut out shapes with a large heart-shaped cutter, cut the center of half the shapes with a small heart cutter, brush with egg yolk, and sprinkle with coarse sugar. Bake in the oven at 200 degrees for 10 minutes. Spread jam on the whole cookie and cover it with the shape that has the cut-out center.
- Egg yolk: 1 piece
- Brown sugar: 75 g
- Strawberry confiture: 150 g
