Recipe
Shortbreads with yuzu marmalade

The Korean yuzu marmalade called yujacha is tasty with any dessert, as a drink or as a sweet-salty marinade!

INGREDIENTS
    • 150 g of half salted butter (soft)
    • 100 g powdered sugar
    • 1 egg + 1 yolk
    • 250 g flour
    • 200 g of yujacha (Korean yuzu marmalade)
    • optional: a little ginger powder
PREPARATION
1.

In a bowl mix the soft butter and sugar, whisk well.

2.

Add the egg and mix into a creamy mixture.

3.

Add the flour and mix with a spatula, finish by hand, form a ball.




4.

Spread it in a circle on baking paper.

5.

Roll out between 2 sheets and chill for 1 hour or more.

6.

Then cut circles and circles with holes in the middle with a cookie cutter.

7.

Place on a baking sheet covered with baking paper and bake at 175°C for 12 minutes.

 

8.

When the shortbread is cold, garnish it with Korean yuzu marmalade (yujacha) and assemble your shortbread.