Cranberry jam filled shortbread cookies
Delicious, buttery shortbread with a slightly sticky fruity filling. So good!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 4 oz unsalted butter 110g, 1 stick, brought to room temperature and cut into cubes
- 2 oz sugar 55g, 1/4 cup, suggest light brown and any relatively fine is good
- 4 oz all purpose flour 110g, 1/2 cup, plain flour
- 2 oz cornstarch 55g, 1/4 cup cornflour
- 6 tsp cranberry sauce approx, or other fruit jam
Preheat oven to 350F/180C.
Cream the butter and sugar - can use hand blender or a 'proper' mixer, both will work.
Add flour and corn starch/cornflour and mix together but be careful not to overmix.
Roll out mixture on a surface floured with a little corn starch to around 1/4 inch/3-4mm thick. Don't worry that it will probably crack,just put to one side and add to leftovers after cutting.
Cut into squares or rectangles around 1 1/4 - 1 1/2 inch/3 - 4cm across. Press together the leftover pieces, roll out again and cut more squares/rectangles until all of the mixture is used up.
Spoon a little jam on top of one square/rectangle - around 1/2 tsp for the suggested size - and put another square/rectangle on top and press edges together. It's easiest to do this by gently pressing with the side of a knife (see picture above).
Place shortbread on a baking tray and bake for approx 10 minutes until lightly golden.
Remove onto a cooling rack while still warm, or at least ensure loosened on tray. You can sprinkle with sugar while still warm if you like.
Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 10mg | Sugar: 5g | Vitamin A: 4.7% | Calcium: 0.4% | Iron: 2.6%