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Shortbread cookies with jam

Shortbread cookies with jam

Ingredients for 24 pieces (12 pairs):

For the filling:
  • 60 g sugar-free apricot jam (Helios)
To decorate:
  • erythritol powder


Mix the dough ingredients and let it rest for 15 minutes. On a dry surface, roll it out to a thickness of 0.5 cm, then cut out all the dough with a cookie cutter. Bake in a preheated oven at 180 degrees celsius on a baking sheet lined with silicone baking paper until done in 10-12 minutes on conventional top and bottom setting (depending on the oven). Fill the cookies with jam and sprinkle with erythritol powder.

Shortbread cookies with jam

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