Oil-based shortcrust biscuits filled with jam

I like having a small sweet treat at home for guests or to accompany coffee. These keep in a biscuit tin, are quick to make, and because the pastry contains oil it needs no resting time.

INGREDIENTS FOR 22 BISCUITS

330 G TYPE 00 FLOUR

100 G SUNFLOWER OIL

130 G GRANULATED SUGAR

2 EGG YOLKS

1 WHOLE EGG

1/2 TEASPOON BAKING POWDER

1 PINCH SALT

GRATED LEMON OR ORANGE ZEST

FILLING

ASSORTED JAMS (strawberry, apricot, fig, quince, peach)

ICING SUGAR

I crack the eggs into a bowl, add sugar and a pinch of salt and whisk. I add lemon or orange zest, as you prefer.

I pour in the oil and keep whisking.

I add the sifted flour and baking powder.

I combine with a spatula.

Then I work by hand to obtain a smooth dough.

I roll it on a lightly floured surface to 4 mm thick and cut the biscuits. I chose a flower shape, but choose whichever you prefer.

I cut a central hole in half the biscuits.

I arrange them on trays lined with baking parchment.

I bake in an oven preheated to 170°C for about 12/13 minutes, until lightly coloured.

I turn the whole biscuits upside down and dust the ones with holes with icing sugar.

I fill the biscuits with various jams. They are also excellent with chocolate or pistachio spread.

I sandwich the biscuits together, pressing gently.

Delicious: one leads to another.

I leave some on a little stand and keep the rest in a tin to preserve their crispness.