More than a cake it is a big cokie, double stuffed with blueberry jam. Not all short pastry are suitable, if you use one too crumby, you risk to break it when you slice it. This one remains soft enough to be cut easily. On the other hand, a soft short pastr ybecomes difficult to work and you risk to break it when you try to move it. This is why I used a card to place one disc of dough over the other. You have to do everything very patiently and when the cookies are completely cold.
Ingredients:
– 250 gr flour;
– 200 g of soft butter;
– 90 gr of powdered sugar;
– 1 pinch of salt;
– 2 egg yolks
