Shortbread cookies with strawberry jam filling recipe
Each serving contains
of the reference intake
- Preheat the oven to gas 3, 170°C, fan 150°C and 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 until a dough forms, then knead it lightly for 5 mins. Roll the dough out on a lightly floured surface to 1cm thickness and cut shapes using a 5 cm diameter star-shaped cutter.
- Arrange spaced apart on the baking trays, then use your thumb to make an indent in the centre of each cookie. Bake for 15-20 mins 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.