INGREDIENTS
- 250g plain flour
- 70g caster sugar
- Pinch of salt
- 200g of very cold butter
- 1/2 large egg, beaten
- 1/2 tsp vanilla essence
- Zest of 1 orange
- 1/2 jar Bonne Maman Strawberry Conserve
- Icing sugar, to decorate
METHOD
- Preheat the oven to 170ºc / 325ºf / Gas Mark 3.
- Sieve the flour, sugar and salt into a large bowl. Cut the butter into small pieces, add to the bowl and use your fingers to combine the fine crumbs.
- Add the egg, vanilla essence and the orange zest and knead the dough until it is smooth, being careful not to overwork it.
- Lightly dust a work surface with flour and use a rolling pin to roll the pastry out to a thickness of about 0.5cm. Cut out 40 discs or rectangles as desired. On half of the batch cut decorative shapes out of the centre. Arrange on a lightly greased baking tray. Put in the fridge for about an hour.
- Bake for about 12 minutes or until just starting to brown. Take out of the oven and leave to cool completely.
- Spread half of the shortbreads with Strawberry Conserve and use the other halves to top each busicuit off. Sprinkle with icing sugar before serving.