Jam shortbreads

Jam shortbreads


  • 85g/3oz icing sugar
  • 170g/6oz plain flour
  • 55g/2oz cornflour
  • 30g/1oz ground almonds
  • 225g/8oz butter, and extra for greasing
  • almond essence
  • icing sugar for dusting
  • raspberry or strawberry jam

Preparation method

  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Sift the icing sugar, flour and cornflour together into a bowl. Add the ground almonds.
  3. Cut the butter into cubes and add it to the dry ingredients. Using your fingers, a mixer or food processor, rub or mix the butter in until there are no visible lumps of butter. Add the almond essence.
  4. Turn the mixture out onto a lightly floured surface and knead a few times, just to form a smooth dough.
  5. Butter a muffin tin. Roll the dough into small balls and place them in the muffin cups, flattening the tops slightly with your fingers. The dough should come about one-third of the way up the side of the pan. 6. Bake the shortbreads until they are a light gold colour, about 8-12 minutes. Remove them from the oven and, using your selected tool, make a small indentation in the top of each biscuit.
  6. Let the shortbreads cool for a few minutes, then turn the mould over and tap it over the bench so that the shortbreads fall out. Be gentle, as they are fragile while they are still warm.
  7. When all the shortbreads are baked and cooled, dust the tops with some icing sugar. Using a teaspoon, fill the indentation with jam or your chosen filling.

Required techniques

James Martin recipes from Castle in the Country

30 mins to 1 hour preparation time

10 to 30 mins cooking time

Makes 20

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!