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Cookie with jelly
| Mehl Farine 1kg | 200 g |
| Icing sugar | 65 g |
| Cold butter | 125 g |
| Egg | 1 pc |
| Bourbon vanilla sugar | 1 tbsp |
| Water | 25 g |
| Currant jelly | 40-50 g |
Prepare the shortcrust pastry dough with all the ingredients (except the jelly), wrap it in cling film and leave in the refrigerator for 30 minutes.
Take it out of the fridge, knead it quickly and form a roll as thick as a cigar; then cut it into pieces about 2 cm long and form small balls.
Using the handle of a wooden spoon, make an indentation in the center of each ball.
Line a baking tray with baking paper. Heat the oven to 190°C, with top and bottom heat.
Spoon the jelly into a pastry bag (you can also use a freezer bag, snipping off one of the tips) and then fill the indentations in the balls of dough with jelly.
Bake the biscuits in the preheated oven for about 12 minutes, or until golden.
