Yesterday I was making chocolate sprits (tuiles viennoises), but my dad was disappointed when he found out they contained chocolate. He's the only one in the house not liking chocolate. In fact, he only likes white chocolate, the kind that doesn't even contain a speck of cocoa!
To please him, I made shortbread filled with strawberry jam.
- 180 grams flour
- 1 spoonful of lemon juice
- 60 grams sugar
- 120 grams butter
- strawberry jam to taste
- 1 spoonful of sugar
Mix the butter and the sugar until all the lumps of butter have blended in the sugar. Add the juice and the flour and mix well. You'll get a powdery mixture, but that's normal. If you can squeeze a little ball with your hands of the mixture, you've the right substance.
Layer a round baking tray with non-stick paper. Squeeze half of the powdery mixture down until you get a layer of dough of a few millimetres.
Then spoon the strawberry jam over the layer of dough. Spread it out so that the whole surface is covered. You can put as much as you want, according to your taste.
Cover, with the rest of the shortbread mixture, the jam and press all off it a little down so that the surface is flat.
Sprinkle a little sugar over the shortbread before baking.
Put the tray in a pre-heated oven of 180°C for about 25 to 30 minutes.
I really had to add a little heat and I even put the grill on so that the dough would get a little colour. The oven here isn't the best, so I'm obliged to work with it with a little trial and error.
He's not home yet, so I'm patiently awaiting his reaction ...