100 g of fine cane sugar (or granulated white sugar)
150 g of butter
1 egg + 1 yolk
a pinch of salt
fruit jam of your choice (homemade raspberries for me) or hazelnut cream
powdered sugar
PROCEDURE
Mix the flours with the sugar and pinch of salt. Add the butter in chunks and knead until the mixture is 'sanded'. You can do this with a planetary mixer fitted with a paddle attachment. Add the egg and yolk and knead gently and briefly. Divide the dough into two loaves and wrap them with plastic wrap. Place to rest in the refrigerator for an 'hour.
Roll out one loaf to 3 mm thick between two sheets of baking paper, which will make it easier. Cut out discs with a cookie cutter or cookie cutter cups and bake them in the oven at 180° for about 15 to 18 minutes (depending on the power of your oven).
Roll out the other loaf to 2 mm and lay it on a tart rack and roll it out with a rolling pin. You will make a perforated pastry to cut out with the cutter used for the previous disks. Bake them in the oven at 180° for about 13 to 15 minutes. If you don't have a tart pan, you can make shortbread cookies and score them with small cookie cutters to create your favorite effect (hearts, stars or other).
Remove from the oven and let cool on a wire rack. Sprinkle the perforated disks with powdered sugar.
Spread the jam or hazelnut cream over the whole disks and cover with the perforated ones.
