Ingredients Jump to Instructions ↓

  1. For the Shortbread:

  2. 300g plain flour

  3. 1 egg yolk

  4. 1 tablespoon water

  5. 200g butter, diced

  6. For the Filling:

  7. 1 (227g) jar redcurrant jelly

  8. For the Icing:

  9. 2 tablespoons redcurrant jelly

  10. 100g icing sugar

Instructions Jump to Ingredients ↑

  1. On a work surface, shape the flour into a mound. Make a hole in the middle of the mound and add 1 egg yolk, water, butter and 100g icing sugar.

  2. Using a knife, chop all ingredients and knead by hand until smooth. Form a dough ball and transfer to a bowl, cover and refrigerate for 10 minutes.

  3. On a lightly floured surface, cut the dough into 3 pieces and roll the dough out. Cut dough into desired shapes (make pairs). Arrange on a baking parchment-lined baking tray.

  4. Refrigerate for 10 minutes. Meanwhile, preheat oven to 180 C / Gas 4.

  5. Bake in middle of the oven for 10-15 minutes or until golden brown. Transfer to a rack to cool.

  6. Spread redcurrant jelly onto one biscuit and stick on its corresponding shape. Repeat until you've sandwiched all biscuits together.

  7. To make the icing: mix together the icing sugar with 2 tablespoons redcurrant jelly. Brush the top of the biscuits from the inside to the outside Set aside for one to 2 hours.


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