Christmas shortcrust biscuits

Compared with the basic pastry I usually use for tarts, this is more crumbly and rises a little more because it contains baking powder and a whole egg. I make plenty at Christmas, but in different shapes they are popular all year round. I keep them in tins.
I put the flour on the work surface or in the mixer, make a well and add the sugar, diced butter, pinch of salt and vanilla. I beat the egg with a fork.
I work the ingredients without warming them too much, until crumbly, then add the egg and bring everything together.
I form a ball, wrap it in cling film and refrigerate for half an hour, although it can stay there overnight.
After resting, I briefly work the pastry to soften it, roll it out on floured baking parchment to half a centimetre thick and start cutting out the biscuits.
I choose my favourite shapes and arrange them with space between them.
For double biscuits filled with jam or chocolate, I first cut out the complete shape. I cut the top biscuit with the same cutter, then remove the centre.I use the centres to make smaller biscuits, or knead them back into the dough. I bake in a fan oven at 170°C for about 8 minutes, depending on the oven. Watch them carefully, as they colour very quickly.
I leave them to cool, then turn over the whole biscuits and add jam or chocolate. I dust the biscuits with holes with icing sugar, then use them to close the sandwiches.
I keep them in tins or food-safe gift bags for Christmas. For the number of biscuits in the photographs below, I made a double batch of pastry.