Shortbread with jam

Ingredients:

• 1.5 cups of wheat flour
• 1/3 cup sugar
• A pinch of salt
• 10 tbsp butter, room temperature
• 6 tbsp. l. any jam

Preparation:

1. Preheat the oven to 190°C (375°F). Line a 20cm square baking pan with aluminum foil, allowing the foil to hang over the sides. Combine the flour, sugar, and salt in a bowl. Use your fingers to fold in the butter until it forms a crumbly dough.
2. Set aside 2 tablespoons of the dough in the refrigerator; you'll need it for the topping. Spoon the remaining dough into the baking pan and press it into the bottom; freeze for 10 minutes.
3. Bake the cake for 15 minutes. Spread jam on top, leaving a 1 cm border around the edges; crumble the reserved dough over the jam. Return to the oven and bake until the edges are golden brown, another 25 minutes. Cool for 20 minutes, then remove from the pan and cut into squares.