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Beat butter and sugar creamy. Add the egg and vanilla extract and mix until completely absorbed.
Add the self-rising flour and mix into a sticky cookie dough. Put the dough in the fridge for a while so that it becomes a little stronger.
Meanwhile, cover a baking sheet of approximately 20x20 cm with baking paper.
Divide 2/3 of the cookie dough over the baking sheet. Spoon the apricot jam on the cookie base and spread evenly. Crumble the remaining dough and divide over the jam.
Cover the baking sheet with aluminum foil and bake the cookie dough for 30 minutes at 175 degrees and golden brown.
Let the cookie cool before you cut it into strips.