Knead the chilled ingredients into a shortcrust dough and leave to rest in a cool place for 1 hour. Roll out the dough to a thickness of 3mm and cut out round discs (approx. 5cm). Put all the discs on a baking tray prepared with baking paper and bake in a preheated oven at 180°C until light brown. When cooled, put one perforated and one unperforated disc together with kiwi jam.
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