for 10 pieces

Dough

125 g	butter, soft
125 g	sugar
1	vanilla pod, only use the scraped-out seeds
1 pinch	salt
1	fresh egg
250 g	gluten-free flour (Schär)
1	organic lemon, use grated zest only

To fill

100 g	jam (e.g. plum & cinnamon)
	icing sugar to dust

How it's done

Dough

Using the whisk on a hand mixer, beat the butter, sugar, vanilla seeds, salt and egg in a bowl until the mixture becomes lighter in colour. Mix in the flour and lemon zest. Place the dough in a plastic bag, press down firmly, refrigerate for approx. 30 mins.

To assemble

On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out circles (each approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut little shapes out of half of the biscuits, chill for approx. 30 mins.

To bake

Approx. 12 mins. in a (convection) oven preheated to 170°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

To fill

Spread the jam over the biscuit bases. Dust the biscuit tops with icing sugar and place on top of the jam.

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