If you like sweet shortcrust pastry and jam or jelly you are in for a treat. The original recipe calls for a cranberry jelly, but you can change that to a taste of jelly you like or want to try in a cookie.
These strips are filled with tomato, fennel and anisseed jam, a combination that is awesome and not common on every shelf of all supermarkets. During tomato season, make it yourself and you have something to fall back to in winter baking season.
Trust me, it tastes wonderful and most people will asked you about the jelly you´ve used.
125 g butter
60 g icing sugar
1 tsp vanilla sugar
150 g flour
25 g cornstarch
a pinch of salt
1 egg yolk
1 tbsp milk
200 g jam
Make a shortcrust dough and wrap the ball in clingfilm and rest it in the fridge for 1 hour.
roll it on some baking paper to 3mm thickness and cut 10 cm strips.
loosen your jam or jelly with a spoon and leave a 2cm spare strip on each side. Fold over the sides so that a small centerwith jam is free anf bake it at 190 C for 12 minutes on the lowest shelf in the oven. When baked wait until cool then cut into 1 inch pieces.