Jam Shortbread Stacks
3,9 / 10
ready in 2 h. 10 min.
Make a mound with the flour on the work surface. Mix in the sugar and a pinch of salt and make a well in the centre of the mound. Dot the butter around the mound, break the egg into the centre and chop all the ingredients together with a knife to form small crumbs. Work the mixture quickly by hand to form a dough, shape into a ball, wrap in cling film and chill for at least 1 hour.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
Divide the dough in two. Press one half flat on a floured work surface and roll out to a thickness of around 4 mm. Put the remaining dough in the fridge so that it doesn't get too soft. Using corrugated biscuit cutters of different sizes, cut out the same number of biscuits with each cutter.
Place the biscuits on the baking tray and baking in the oven for 8-10 minutes until they are straw yellow. Form all of the dough into biscuits in this way. Leave the cooked biscuits to cool for 2-3 minutes.
Warm the jam and spread the large and medium-sized biscuits with a little jam while still hot. Place them on top of one another with a small biscuit on top. Add a drop of jam on top and leave the biscuits to cool.