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Shortbreads with jams



Cooking Time:

10 minutes

Preparation Time:


This is what I need:

– 3 tablespoons Mamie Bio strawberry extra jam
– 3 tablespoons Mamie Bio wild blueberry extra jam
– 3 tablespoons Mamie Bio mandarin extra jam
– 170g butter⠀
– 250g icing sugar
– 2 eggs⠀
– 300g flour⠀
– 50g almond powder
– 1/4 teaspoon baking powder
– half a yellow organic lemon ⠀
– a pinch of salt

Let’s get started!

1- In a bowl, add the sugar to the softened butter. Add the eggs, then the flour previously mixed with the baking powder and salt. Take lemon’s zest and add it to the preparation.

2- Shape the dough into a ball, cover the bowl and leave to rest for 30 minutes in the refrigerator.

3- Preheat your oven to 180 ° C. Flour the work surface, roll out the dough there then cut the shapes of your choice with a knife or cookie cutter. Consider making a heart-shaped hole in the center of those on top.

4- Bake for ten minutes then let cool before coating the cookies with jam.


The little trick

For an even more gourmet version, cover your shortbread with spread!

Find more inspiration here!