Apricot Easter cookies

Preparation with the organic shortcrust pastry mix :

1. Open the freshness seal and pour the organic baking mix into a large bowl.
2. Cut 165g of cold butter into small pieces and add it to the baking mix in the bowl along with one egg yolk. Knead into a dough by hand, with a food processor, or with the Thermomix for about 2-3 minutes.
3. Wrap the dough in cling film and chill for about 60 minutes or overnight.
4. Preheat oven to 170°C (top/bottom heat). Line baking trays with baking paper.
5. Dust your work surface and dough with flour and roll out the dough to about 5 mm thick. Cut out cookies using a cookie cutter and place them on the baking sheets.
6. Bake one at a time on the middle rack (depending on the size of the cookies) for about 10-15 minutes, until lightly browned. Let cool briefly and remove from the baking sheet.
7. Meanwhile, boil 200g apricots with sugar and cinnamon and 2 tbsp water, then puree and add 2 tsp cornstarch.
8. Spread the jam on the biscuits, stick them together and, if desired, refine them with icing sugar.