Put the flour in a bowl, add the sugar and spread the butter in small flakes on the edge. Add the 2 egg yolks and the grated lemon zest and quickly work everything into a shortcrust pastry.
Form an approx. 5cm thick roll, cut off pieces of the same size and then shape them into balls of the same size. Press the balls lightly and use a wooden spoon to make a recess in the middle. Then brush with egg yolk and pour red jam into the wells.
Bake on a greased or parchment-lined baking sheet for about 20 minutes at 190 degrees until golden brown.
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