Filled shortcrust biscuits

Delicious and crumbly: fill however you like. I used pistachio cream and pistachios, Nutella and hazelnuts, apricot jam, and chestnut cream, perhaps with a small piece of marron glacé. Pistachio ones are the most popular. They keep for a week under a glass dome or in a tin, though I promise they will disappear straight away.

INGREDIENTS FOR 21/22 PIECES

250 g TYPE 00 FLOUR

130 g BUTTER

100 g ICING SUGAR

2 EGG YOLKS

3 g BAKING POWDER

VANILLA EXTRACT

I put the flour and butter in a bowl.

I rub together with my fingertips to form crumbs.

I add the icing sugar.

I add the baking powder.

I add the egg yolks and vanilla extract, or the seeds from half a vanilla pod.

I knead until smooth and uniform.

I form two logs, wrap in cling film and leave to rest for 30 minutes.

After resting, I take the dough. I am rather precise 😂, so I weighed it and divided by 21, the number I made. I formed equal balls and placed them on a tray lined with baking paper.

I used the base of a pastry wheel or a fairly large spoon handle to gently make an indentation. Do not press too hard or they will crack.

I prepare them all and bake at 170°C for 15 minutes in a fan oven, or 180°C in a conventional oven.

Once baked, I remove and let them cool slightly, then fill them. I put pistachio cream in a baking-paper cone, filled the hollows and decorated with whole pistachios. I did the same with Nutella and jam.