Jam cookies (shortbread)

It still surprises me that my food is one of the most popular pieces of content, always! It brings me a lot of joy to bake, especially when I can get the kids involved in it. They love to help and it is a great opportunity for them to take turns and learn to measure ingredients.

This recipe is from Bake Play Smile and is great because it is simple and fool proof! It is one of my favourite recipes for shortbread, it is easy and few ingredients and they are so damn good. If you want some tips and tricks on how to make the most out of this recipe, head over to Lucy’s page!

I make a double batch so that I can make these jam shortbread cookies but also make a batch of regular shortbread. I usually dip one half of the regular cookies in some milk chocolate and top it of with “pearl sugar” that I buy from Fika Swedish Kitchen in Manly.

That’s enough chatting! Enjoy the recipe, let me know how you go and please tag me in any finished baked goods!

RECIPE

Ingredients

• 340 grams butter

• 1 cup icing sugar (regular, not the soft one)

• 3 cups plain flour

Method

Preheat oven to 160 degrees celsius (fan-forced). Line two large flat baking trays with baking paper and set aside. 

• Beat the butter in a large bowl using an electric mixer on medium until smooth (approximately 30 seconds). 

• Slowly add the icing sugar and continue mixing until well combined. Scrape down the sides of the bowl. 

• Add the flour and mix on low speed until combined (please note that the mixture will be crumbly at this stage). 

• Gently knead the dough into a ball (but don't overwork it) and place into the fridge for at least 30 minutes to chill. At this stage, you can either roll out to ½-1 cm thick and use cookie cutters to cut the dough shapes out to make regular shortbread cookies. Or if you want these jam filled shortbread cookies, roll the dough into a long “snake” and cut even balls of dough. Roll them into balls, pop a finger into the middle of the ball to make a well for the jam. Add a little bit of jam (raspberry or blueberry are my faves!) and make sure not to overfill.

• Put them back into the fridge for 15-20 minutes to keep them as cold as possible, it helps with keeping the shape of the cookies.

• Place the shapes onto the prepared trays and bake for 12-15 minutes or until just very lightly golden (do not overcook). 

• Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.