Shortbread cookies with strawberry jam filling recipe

71 ratings Rate
  • Makes 24 cookies
  • 20 mins to prepare and 35 mins to cook
  • 114 calories / serving
  • Freezable
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157630 HERO

Pre-heat the oven to 170°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 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.

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.

Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.

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  • Ingredients

  • 200g plain flour, sifted
  • 150g margarine, softened
  • 75g caster sugar
  • ½ tsp vanilla extract
  • ½ tsp bicarbonate of soda
  • 250g 'no bits' strawberry jam
  • Energy 480kj 114kcal 6%
  • 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


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