Redcurrant Shortbread

    3 hours 15 min

    These biscuits are the perfect Christmas treat. You can of course, enjoy them anytime of the year. Shortbread biscuits are sandwiched together with redcurrant jelly, then brushed with redcurrant icing. Delish!

    1 person made this

    Makes: 60 approximately

    • For the Shortbread
    • 300g plain flour
    • 1 egg yolk
    • 1 tablespoon water
    • 200g butter, diced
    • 100g icing sugar
    • For the Filling
    • 1 (227g) jar redcurrant jelly
    • For the Icing
    • 2 tablespoons redcurrant jelly
    • 100g icing sugar

    Prep:1hr  ›  Cook:15min  ›  Extra time:2hr setting  ›  Ready in:3hr15min 

    1. On a work surface, shape the flour into a mound. Make a hole in the middle of the mound and add 1 egg yolk, water, butter and 100g icing sugar.
    2. Using a knife, chop all ingredients and knead by hand until smooth. Form a dough ball and transfer to a bowl, cover and refrigerate for 10 minutes.
    3. On a lightly floured surface, cut the dough into 3 pieces and roll the dough out. Cut dough into desired shapes (make pairs). Arrange on a baking parchment-lined baking tray.
    4. Refrigerate for 10 minutes. Meanwhile, preheat oven to 180 C / Gas 4.
    5. Bake in middle of the oven for 10-15 minutes or until golden brown. Transfer to a rack to cool.
    6. Spread redcurrant jelly onto one biscuit and stick on its corresponding shape. Repeat until you've sandwiched all biscuits together.
    7. To make the icing: mix together the icing sugar with 2 tablespoons redcurrant jelly. Brush the top of the biscuits from the inside to the outside
    8. Set aside for one to 2 hours.

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