Directions
Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

1. Shortbread: On a work surface shape the flour into a mound. Make a hole in the middle of the mound and add egg yolk, water, butter and icing sugar.
2. Using a knife combine all ingredients then when mixed 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, making pairs. Arrange on a baking paper lined baking tray.
4. Refrigerate for 10 minutes. Meanwhile preheat oven to 180 degrees C.
5. Bake in middle of the oven for 10-15 minutes or until golden brown. Transfer to a rack to cool.
6. Filling: Spread redcurrant jelly onto one biscuit and stick on its corresponding pair. Repeat until you've sandwiched all biscuits together.
7. 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.