Heat the oven to 170 °C convection (190 °C top, bottom heat).

Knead the flour, butter, sugar, eggs, salt and vanilla sugar into a smooth dough.

Wrap the shortcrust pastry in a cloth and chill for 30-60 minutes in the fridge.

Then roll out the dough on the floured work surface to about 3-4 mm thick, cut out with round biscuit cutters and place the shapes on a baking tray lined with baking paper.

Bake the biscuits in the preheated oven on the middle shelf of the oven for 8-10 minutes, depending on their size, until golden brown and allow to cool.

Now brush the undecorated halves with a teaspoon of Darbo jam and assemble with the other biscuit halves. Dust with powdered sugar to taste and enjoy.

Hint:
Don’t bake the biscuits for too long. The dough should be slightly soft when you remove the biscuits from the oven.