Flip Phone Shortbread

It's up to you.

15 detailed steps, from preparation to service.

1. Weigh and separate dough, garnish and decor

   Prepare a scale, a large bowl, a small bowl, a fork, a roll and two baking tray. Weigh separately the 220 g of flour, the 60 g of ground almonds, the 140 g of cold butter and the 80 g of icing sugar from the dough. Keep aside the 150 g of jam and the 20 g of finishing icing sugar: they do not go into the dough. Set aside the chocolates from the decor.

2. Sanding the cold butter

   Cut the 140 g of butter into small cubes of about 1 cm. Pour the flour, ground almonds and 80 g of icing sugar into the bowl, mix with the spoon and then add the butter. Quickly rubs the pieces between the thumb and other fingers to crush them in dry ingredients. Stop when the mixture looks like wet sand with small grains: do not try to form a ball yet.

3. Add the egg without kneading

   Break the egg in a small bowl, remove any piece of shell, then beat it with a fork for 20 to 30 seconds to mix white and yolks. Add it to the sandy mixture with the vanilla teaspoon. Mix first with the fork, then press the dough with the palm to collect the crumbs. As soon as it stands, stop working on it: a prolonged kneading would make the biscuits less crumbly.

4. Cool the dough

   Divide the dough into two parts and flatten each into 2 cm thick cake. Wrap them or place them in a closed box and then put them in the refrigerator for 1 hour. The dough must be firm but can flatten under the roll; if it becomes too hard, leave it on the worktop for 5 minutes before spreading.

5. Preparing the oven and baking tray

   Place an oven rack at mid-height and preheat the oven to 170 °C in conventional oven setting (no fan). Cut the baking paper to the dimensions of both baking tray and place it flat. Work one dough cake at a time: leave the other in the refrigerator to prevent the butter from softening during cutting.

6. Spread to a regular thickness

   Place the first cake between two sheets of baking paper. Pass the roller from the center to the edges by turning the whole regularly to obtain a thickness of 3 mm everywhere. Take off the sheet from the top gently. If the dough sticks to the paper or deforms when you lift it, put it back in the refrigerator for 10 minutes before cutting.

7. Cut the bases and tops

   Draw a rectangle of 4 x 7 cm with rounded corners on a piece of paper, cut this pattern and put it on the dough. Cut 36 rectangles with knife; keeps 18 whole bases. On the top 18, remove a 1.5 cm square in the center of the top half to form the screen. Remove the pattern before cooking.

8. Transfer cookies without distorting them

   Slide a thin spatula under each piece and place it on the paper of the plate, leaving 2 cm between cookies. Collect the offcuts without kneading them and spread them out again to complete the 36 pieces. If there is dough left after these 18 pairs, cut out some extra cookies and cook them separately: they do not count in the 18 sandwiches advertised.

9. Cook one baking tray at a time

   Bake the first baking tray for 10 to 12 minutes, then cook the second in the same way. Start looking at 10 minutes: the edges should be slightly golden, while the top remains clear. Small cookies made with the offcuts can cook faster; remove them as soon as their edges color. Use oven gloves to pull out the plates.

10. Cool before any finish

    Leave cookies on their plate for 5 minutes without touching them: they are fragile when they are hot. Use the spatula to transfer them to a wire rack and leave for about 30 minutes, until completely cool. Combines the bases and tops of similar dimensions; keeps the tops flat to decorate them in the next step.

11. Powder and garnish the bases

    When the 36 rectangles are cold, place the 18 openwork on a sheet and lightly sift the 20 g of icing sugar on it. Stir the 150 g of raspberry jam with a spoon, without heating it. Spread it over the 18 whole bases, about 8 g per base, keeping a small margin at the edge and more jam under the screen area.

12. Assemble the phones flat

    Lift each top with a spatula and place it on a trimmed base, window in the same direction. Press very lightly around the edge, without pushing in the center of the cookie. The jam should visually fill the screen, without overflowing on the keys. Leave the sandwiches flat for 30 minutes so that they adhere before tracing the small elements.

13. Trace the white hinges

    Chop 100 g of white chocolate with a knife and put it in a small, perfectly dry bowl. Place the bowl on a saucepan containing 2 cm of barely simmering water, without the bottom of the bowl touching the water. Stir gently with the spatula and remove the bowl as soon as the pieces are almost melted; continue to stir off the heat. Wipe the bottom of the bowl before moving it: no drop of water should enter the chocolate. Pour the chocolate into a small baking paper cone or piping bag, fold the top and cut an opening of 1 to 2 mm. Test on a piece of paper: the chocolate should flow with gentle pressure, without running on its own. Hold the tip a few millimetres above the surface and guide it with your hand, without dragging the decoration. Brush the excess sugar very lightly at the hinge with a dry brush. Draw a single white cord 4 to 5 mm wide at mid-height of each phone, below the screen. Allow 15 to 20 minutes before approaching the blackheads.

14. Form six black keys by phone

    Chop 30 g of dark chocolate with a knife and put it in a small, perfectly dry bowl. Place the bowl on a saucepan containing 2 cm of barely simmering water, without the bottom of the bowl touching the water. Stir gently with the spatula and remove the bowl as soon as the pieces are almost melted; continue to stir off the heat. Wipe the bottom of the bowl before moving it: no drop of water should enter the chocolate. Pour the chocolate into a second small cone. On the bottom half of each cookie, place six large dots in two columns of three, pressing briefly and then stopping the pressure before raising the tip. Keep the dots separate and far enough away from the edges to keep them legible. Do not draw tiny letters on the keys.

15. Make and store without crushing

    Leave the phones flat for 30 minutes in a cool room, until the keys are firm. These cookies evoke flat open phones: no part should be raised or glued at right angles. The quantities of chocolate provide a margin for handling; recovers the leftovers on paper in small pellets for another use, rather than overloading the hinges and keys.