Jam shortbread biscuits recipe

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  • Serves 8
  • 10 mins to prepare and 35 mins to cook
  • 357 calories / serving
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Pre-heat the oven to 170°C.

Grease and line baking trays with nonstick 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 1cm thickness and cut half of the dough into round biscuit shapes using a 5cm round cookie cutter. Use a smiley face cookie cutter to cut shapes out of the rest of the dough. Arrange on the baking trays spaced apart.

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, spread the non-smiley-face cookies the apricot jam. Liberally dust the smiley face cookies with the icing sugar. Position on top of the jam to complete the biscuits.

  • Ingredients

  • 200g plain flour, sifted
  • a little plain flour, for dusting
  • 150g margarine, softened
  • 75g caster sugar
  • ½tsp vanilla extract
  • ½tsp bicarbonate of soda
  • 200g apricot jam
  • 50g icing sugar, for dusting
  • Energy 1500kj 357kcal 18%
  • Fat 16g 22%
  • Saturates 0g 1%
  • Sugars 35g 38%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 54.7g Protein 2.6g Fibre 1.4g


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