The Korean yuzu marmalade called yujacha is tasty with any dessert, as a drink or as a sweet-salty marinade!
In a bowl mix the soft butter and sugar, whisk well.
Add the egg and mix into a creamy mixture.
Add the flour and mix with a spatula, finish by hand, form a ball.
Spread it in a circle on baking paper.
Roll out between 2 sheets and chill for 1 hour or more.
Then cut circles and circles with holes in the middle with a cookie cutter.
Place on a baking sheet covered with baking paper and bake at 175°C for 12 minutes.
When the shortbread is cold, garnish it with Korean yuzu marmalade (yujacha) and assemble your shortbread.