Raspberry Jam Shortbread Biscuit
(3)
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.
Capucine
13 people made this
Ingredients
Serves: 10
- 130g salted butter, softened
- 1/2 cup (90g) icing sugar
- 1 egg
- 2 cups (250g) plain flour, sifted
- raspberry jam, as needed
Directions
Preparation: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 paper. Roll the dough to a 2mm thickness.
- Preheat the oven 200 degrees C.
- Cut the dough with a biscuit/pastry cutter. On half of them punch a hole in the centre with a smaller biscuit cutter.
- Bake the shortbread between 5 and 10 minutes keeping 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.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (1)
1
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)