Raspberry Jam Shortbread Biscuit

    40 minutes

    These are a very easy to make yet beautiful to eat raspberry jam shortbread biscuit. Ideal for a special treat at morning or afternoon tea.

    13 people made this

    Serves: 10 

    • 130g salted butter, softened
    • 1/2 cup (90g) icing sugar
    • 1 egg
    • 2 cups (250g) plain flour, sifted
    • raspberry jam, as needed

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cream together the butter and sugar until light and fluffy.
    2. Add the egg and mix until smooth. Stir in the flour to form a dough.
    3. Place the dough between two layers of baking paper. Roll the dough to a 2mm thickness.
    4. Preheat the oven 200 degrees C.
    5. Cut the dough with a biscuit/pastry cutter. On half of them punch a hole in the centre with a smaller biscuit cutter.
    6. Bake the shortbread between 5 and 10 minutes keeping an eye on them.
    7. Remove from the oven and cool.
    8. Spread a thin layer of jam on the whole shortbread pieces. Then stick the shortbread with holes on top.

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    Great recipe! 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  (Review from Allrecipes UK & Ireland)