Let the butter come to room temperature. Sift the flour, Tagatesse without sugars and salt into a bowl.
Add the butter, vanilla extract and egg yolk. Mix until crumbly.
Add the tablespoon of water and knead the dough with your hands into a firm ball. If it’s still very dry, add a little extra water, if it is very sticky then add a little flour.
Wrap the dough in a piece of plastic foil and put it in the fridge for half an hour. If the dough is cold, you get an extra crispy result and it is easier to work. Preheat the oven to 175 degrees.
Remove the dough from the foil. Flour a surface and a rolling pin and roll out the dough. Cut out shapes with a mould and place them on a baking sheet with baking paper. The cookies don’t spill out very much but it’s good to keep a little space between them.
Slide the baking sheet with shortbread into the oven and bake the cookies for 15 minutes until they’re golden brown. Remove the baking sheet from the oven and let the cookies cool on it. Enjoy your cookies !
Tip: store the cookies in a sealed drum with a piece of kitchen paper on the bottom. There the moisture soaks in and this keeps the cookies crisp.