Heart Conserve Shortbread

INGREDIENTS

• 110g butter (room temperature)

• 75g sugar

• 1 pinch of salt

• 1 egg

• 250g flour

• 1 egg yolk for glazing (optional)

• 2 large tablespoons of Bonne Maman Strawberry Conserve

METHOD

1. Mix the room-temperature butter and sugar together. Add the salt, then the egg, and finally the flour.
2. Form the dough into a ball and let it chill in the fridge for at least 30 minutes.
3. Divide the dough into about 20 small balls. Flatten each ball with the palm of your hand and use your fingers to shape a heart on each cookie.
4. Brush the shortbread cookies with egg yolk and fill the hearts with Bonne Maman Strawberry conserve.
5. Bake in a preheated oven at 180°C (350°F) for 12 minutes.