• 250g plain flour
  • 70g icing sugar, plus about 2 tbsp for dusting
  • 8g vanilla sugar, or 8g caster sugar plus 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 150g butter, cut into cubes
  • 2 egg yolks
  • 100g redcurrant jelly (or raspberry jam)


  • STEP 1

    For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.

  • STEP 2

    Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.

  • STEP 4

    Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.

Goes well with


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