About this recipe:A super-tasty, yet incredibly easy to make biscuit. Shortbread is sandwiched together with raspberry jam. Feel free to cut these biscuits out into any shape that you prefer. They are the perfect treat with a cup of tea, coffee or a glass of milk. They also do well as food gifts.
raspberry jam as needed
130g salted butter, softened
250g plain flour, sifted
80g icing sugar
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Method Prep:30min › Cook:10min › Ready in:40min
Cream together the butter and sugar until light and fluffy.
Add the egg and mix until smooth. Stir in the flour to form a dough.
Place the dough between two layers of baking parchment. Roll the dough to a 2mm thickness.
Preheat the oven 200 C / Gas 6.
Cut the dough with a cookie/pastry cutter. On half of them, punch a hole in the centre with a smaller cookie cutter.
Bake the shortbread between 5 and 10 minutes, keep an eye on them.
Remove from the oven and cool.
Spread a thin layer of jam on the whole shortbread pieces. Then stick the shortbread with holes on top.
I simply rolled mine into balls and flattened them into coins. Once cooked and cooled I dipped each coin halfway into melted chocolate and left to set.
Next time I will do the jam and sandwich method. Thanks for sharing, it was very easy and fast! - 20 Jan 2012