Redcurrant Shortbread

Method
Prep:1hr  ›  Cook:15min  ›  Extra time:2hr setting  ›  Ready in:3hr15min 

1. On a work surface, shape the flour into a mound. Make a hole in the middle of the mound and add 1 egg yolk, water, butter and 100g icing sugar.
2. Using a knife, chop all ingredients and knead by hand until smooth. Form a dough ball and transfer to a bowl, cover and refrigerate for 10 minutes.
3. On a lightly floured surface, cut the dough into 3 pieces and roll the dough out. Cut dough into desired shapes (make pairs). Arrange on a baking parchment-lined baking tray.
4. Refrigerate for 10 minutes. Meanwhile, preheat oven to 180 C / Gas 4.
5. Bake in middle of the oven for 10-15 minutes or until golden brown. Transfer to a rack to cool.
6. Spread redcurrant jelly onto one biscuit and stick on its corresponding shape. Repeat until you've sandwiched all biscuits together.
7. To make the icing: mix together the icing sugar with 2 tablespoons redcurrant jelly. Brush the top of the biscuits from the inside to the outside
8. Set aside for one to 2 hours.