Shortbread cookies with strawberry jam filling recipe

Shortbread cookies with strawberry jam filling recipe

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  • Makes 24 cookies
  • 20 mins to prepare and 35 mins to cook
  • 114 calories / serving
  • Freezable


  • 200g plain flour, sifted
  • 150g margarine, softened
  • 75g caster sugar
  • ½ tsp vanilla extract
  • ½ tsp bicarbonate of soda
  • 250g 'no bits' strawberry jam

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    0g 0%
  • Sugars

    11g 12%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 17g Protein 0.9g Fibre 0.5g


  1. Pre-heat the oven to 170°C and grease and line baking trays with nonstick baking paper.
  2. 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 shapes using a 5 cm diameter star-shaped cutter.
  3. 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.
  4. Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.

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