Shortbread Cookies with Strawberry Jam Filling
Serves 24
Shortbread Cookies with Strawberry Jam Filling
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 200g plain flour, sifted
  2. 150g margarine, softened
  3. 75g caster sugar
  4. ½ tsp vanilla extract
  5. ½ tsp bicarbonate of soda
  6. 250g ‘no bits’ strawberry jam


  7. Bakeware Recommended
  8. Biscuit Baking Tray
Instructions
  1. Pre-heat the oven to 170°C and grease and line baking trays with non-stick baking paper.
  2. In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk. Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes. Roll the dough out on a lightly floured surface to 1 cm thickness and cut shapes using a 5 cm diameter star-shaped cutter.
  3. Arrange on the baking trays spaced apart then use your thumb to make an indent in the centre of each cookie. Bake for 15-20 minutes and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely.
  4. Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.
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