Shortbread cookies with jam

Ingredients for 24 pieces (12 pairs):

• 125 g Bake-Free sweet & savoury biscuits flour mixture
• 45 g eritritol
• 30 g almond flour
• Grated rind of 1 untreated lemon
• 20 g coconut oil
• 90 g water
• 1 bourbon vanilla extract

For the filling:

• 60 g sugar-free apricot jam (Helios)

To decorate:

• erythritol powder

Preparation:

Mix the dough ingredients and let it rest for 15 minutes. On a dry surface, roll it out to a thickness of 0.5 cm, then cut out all the dough with a cookie cutter. Bake in a preheated oven at 180 degrees celsius on a baking sheet lined with silicone baking paper until done in 10-12 minutes on conventional top and bottom setting (depending on the oven). Fill the cookies with jam and sprinkle with erythritol powder.