Method

• 1.
  Place butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until pale and creamy. Add egg and a pinch of salt flakes and mix well to incorporate. Slowly and gently add the flour and mix until a dough forms (the dough will feel soft and sticky).
• 2.
  Using floured hands, shape dough into a ball, enclose in plastic wrap and chill for 30-40 minutes to rest.
• 3.
  Preheat oven to 160°C. Line two large baking trays with baking paper.
• 4.
  Place dough on a cold, floured surface and, using a floured rolling pin, roll out to 1cm thick.
• 5.
  Using a 5cm round cookie cutter, cut out 32 rounds. Place half the rounds onto the prepared trays, leaving plenty of space between each biscuit.
• 6.
  Bake for 15-18 minutes or until pale golden. Allow to cool on a wire rack.
• 7.
  Using a 2.5cm round cutter, cut out the centres of each remaining round to make rings.
• 8.
  Place the rings on the prepared trays and bake for 8-10 minutes until pale golden. Cool on a wire rack. Dust with icing sugar.
• 9.
  To assemble, place shortbread rounds on a platter and spread each with 1 tsp jam, then top with the shortbread rings. Serve with tea or coffee.