Shortcrust cookies

Preparation with the baking mix organic shortcrust biscuits :

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. Spread the cookies with jam or drizzle with melted chocolate, as desired.
8. If stored in an airtight container in a cool, dry place, the organic shortcrust biscuits will last for at least 8 weeks.