Shortbread Cookies with Strawberry Jam Filling
2017-09-28 10:02:05
Serves 24
Shortbread Cookies with Strawberry Jam Filling
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
- 200g plain flour, sifted
- 150g margarine, softened
- 75g caster sugar
- ½ tsp vanilla extract
- ½ tsp bicarbonate of soda
- 250g ‘no bits’ strawberry jam
- Bakeware Recommended
- Biscuit Baking Tray
Instructions
- Pre-heat the oven to 170°C and grease and line baking trays with non-stick baking paper.
- 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.
- 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.
- Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.
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