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Shortbread cookies with strawberry jam filling recipe

Shortbread cookies with strawberry jam filling recipe

116 ratings

These easy biscuits combine a dairy-free homemade shortbread cookie recipe with jammy dodger-like gooey jam centres, and they're a great way to get the kids involved in the kitchen too! See method

  • Makes 24 cookies
  • 20 mins to prepare and 20 mins to cook, 15 mins to cool
  • 114 calories / serving
  • Freezable


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

Why not try...

StrawberriesExpertly selected for freshness and quality Strawberries
Expertly selected for freshness and quality

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. Preheat the oven to gas 3, 170°C, fan 150°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 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.
  3. 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.
  4. Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.

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