16 Dec Little Advent Shortbreads
Here’s a surprise idea for all the foodies out there to add to your Advent Calendar! So you’re not caught off guard at the last minute, here’s a recipe for little shortbreads that you can slip into your calender pouches. The cookery blog La cantine des cousins has come up with raspberry jam shortbread for My Little Day to create a red and white candy coloured world! A big thank you goes out to La Cantine!
HOW TO :
for 35 shortbreads
- 300 g of flour
- 1 whole egg and 1 egg yolk
- 100 g of sugar
- 120 g of softened butter
- 2 bags of vanilla sugar
- 1 pot of raspberry jelly
1. Mix the softened butter and the sugar until you get a smooth and creamy mixture. Incorporate the eggs and then the flour. Shape it into a ball and then put cling film over it and leave it to rest in a cool place for 1 hour.
2. Roll out the pastry, cut out the shapes that you’d like, scoop out the middle of half of the shortbread so that you can place one on top of the other and fill in the centre with jelly as shown in the photos.
3. Put them in the oven for 13 minutes at 190°. Leave them to cool down and then give them a dusting of icing sugar.
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