Shortbread with jam
Ingredients (for around 30 shortbread cookies)
- 175 g of wheat flour
- 75 g of amber spent grain flour
- 128 g of butter
- 1 egg white
- 90 g icing sugar
- 1 g baking powder
- A pinch of salt
- About 50 g of jam
Preparation
- Preheat the oven to 180°C.
- Beat the egg whites until stiff.
- Soften the butter then mix it with the dry ingredients.
- Gently fold the egg white into the mixture.
- Knead by hand, form a ball and let cool for 1 hour.
- Roll out the dough to about 2mm thick then cut out the biscuits using cookie cutters (half to make the bottoms, the other half to make the tops).
- Bake for 10 minutes at 180°C.
- Garnish the bottom of the shortbread with jam.
- Layer the cookies.
- Sprinkle with icing sugar.
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