Shortbread with Redcurrant Filling

Shortbread with Redcurrant Filling


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These are a super easy to make biscuit with a redcurrant jam filling. You can make any shape thus theme them to your event like Christmas.


Serves: 30 

  • Shortbread
  • 2 1/2 cups (310g) plain flour
  • 1 egg yolk
  • 1 tablespoon water
  • 200g butter, diced
  • 1/2 cup (90g) icing sugar
  • Filling
  • 225g redcurrant jelly
  • Icing
  • 2 tablespoons redcurrant jelly
  • 1/2 cup (90g) icing sugar

Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

  1. Shortbread: On a work surface shape the flour into a mound. Make a hole in the middle of the mound and add egg yolk, water, butter and icing sugar.
  2. Using a knife combine all ingredients then when mixed 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, making pairs. Arrange on a baking paper lined baking tray.
  4. Refrigerate for 10 minutes. Meanwhile preheat oven to 180 degrees C.
  5. Bake in middle of the oven for 10-15 minutes or until golden brown. Transfer to a rack to cool.
  6. Filling: Spread redcurrant jelly onto one biscuit and stick on its corresponding pair. Repeat until you've sandwiched all biscuits together.
  7. 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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