Shortbread with Alain Ducasse jam

• 120 g butter
• 200 g flour
• 15 g potato starch
• 80 g powdered sugar
• 1/2 egg
• Good jam

Preparing the jam shortbread:

Preheat oven to 160°C (gas mark 5/6). In a food processor or with a hand whisk, process the butter until soft and smooth. Sift in the flour, potato starch and powdered sugar. Add the egg and mix until the dough is smooth. Shape into a ball.

Divide the dough into two equal parts. Roll out with a rolling pin between 2 sheets of baking paper, one 3 mm thick and the other 5 mm.

Using a 4 cm diameter cookie cutter, cut out the thickest pastry. Then remove the center with a small 3 cm-diameter tip.

Roll out the thinnest dough and cut with the 4 cm diameter cookie cutter. Place the ring on the 4 cm discs, and if necessary, re-cut with the 4 cm cutter.

Place the shortbread on a baking tray lined with baking paper and chill in the fridge for 15 min. Place in the oven for 15 min. Leave to cool, then fill the shortbread with jam.

Alain Ducasse 's little tip that makes all the difference? "Choose a good jam to garnish these little shortbreads. My favorites are Francis Miot, Christine Ferber and Stephan Perrotte. But your grandmother's homemade jam should be just as perfect!"