These delightful little cookies are perfect for afternoon tea, or as an after dinner treat. Jam filled shortbread cookies are no different than your standard shortbread cookie recipe, except these have the delicious addition of fruit jam. For these cookies I’ve chosen to use strawberry jam as I had a bunch of strawberries left over and I wanted to use them before they went bad. You can use whatever fruit jam you like, or even homemade.
These also work well if you wanted to use melted chocolate. Instead of using the jam in between the two shortbread cookies, just spoon some melted chocolate in there.
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A great thing about shortbread is it is quite a neutral cookie. It should not be too sweet, but rather firm and buttery. Also, due to the nature of the ingredients, these cookies will not change shape much while cooking which makes them perfect to cut out a design on the top. Of course, you can always just keep them without the cutout. Then it is just a standard shortbread cookie.
Jam Filled Shortbread Cookies Ingredients
Shortbread is one of the easiest cookie recipes to follow, and has a very simple ratio to never make a mistake. This is the 4:4:1 ratio of 4 parts Butter to 4 Parts Flour to 1 part Confectioners Sugar. This makes these shortbread cookies firm and easy to roll out. As long as you stay with these ratios, you’ll never make a mistake.
250 grams All Purpose Flour
250 grams Butter; softened to room temperature
63 grams Confectioner’s Sugar, plus more for dusting
1/2 tsp Vanilla Powder
1/2 tsp Salt
125 ml Strawberry Jam; homemade, or use this Strawberry Champagne Jam recipe.
Shortbread Cookies Instructions
1. Use the paddle attachment of your stand mixer and beat together the softened butter and confectioner’s sugar until well creamed.
2. Sift in the flour and vanilla powder slowly, scraping down the sides of the bowl if necessary. Once everything is fully combined, take the dough out of the bowl and wrap in cling film/plastic wrap tightly and place in the refrigerator for a half hour.
3. Preheat your oven to 190°C or 375°F. Place parchment paper on a baking tray, or use a silicone baking mat. Either is fine, but as these cookies aren’t oily and don’t spread, parchment paper is perfectly fine.
4. Dust your table surface with flour and roll out the dough using a wooden rolling pin. If you don’t have that, you can use a heavily flour dusted wine bottle as that’s my go-to when my AirBnB doesn’t have a rolling pin.
5. Roll out the dough to half a cm thickness (about a quarter inch). Using a ring mold (or any cookie cutter you want) punch out circles of dough into cookie shape. To get the small hole to showcase the jam, I use a shot glass which is a good size in my opinion.
6. Place the cookies on the baking tray and bake in the oven for 15 minutes. When they are done, remove from the oven and let cool completely. Do not touch the cookies now or they could easily break.
7. Place a teaspoon of jam on the cookie without the cutout and then place a cookie with the cutout atop it. If you want to add more jam you can. Dust with powdered sugar and serve.
Note
As the jam in the middle of the top of the shortbread cookies is quite wet, the powdered sugar that gets dusted over the center will dissolve only leaving sugar covering the rim. That’s okay as it showcases the jam better and comes out looking beautiful. Serve with afternoon tea or coffee.
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Shortbread Cookies With Jam
Ingredients
- 250 grams All Purpose Flour
- 250 grams Butter softened
- 63 grams Confectioner's Sugar
- 1/2 tsp Vanilla Powder
- 1/2 tsp Salt
- 125 ml Strawberry Jam
Instructions
- Use the paddle attachment of your stand mixer and beat together the softened butter and confectioner's sugar until well creamed.
- Sift in the flour and vanilla powder slowly, scraping down the sides of the bowl if necessary. Once everything is fully combined, take the dough out of the bowl and wrap in cling film/plastic wrap tightly and place in the refrigerator for a half hour.
- Preheat your oven to 190°C or 375°F. Place parchment paper on a baking tray, or use a silicone baking mat. Either is fine, but as these cookies aren't oily and don't spread, parchment paper is perfectly fine.
- Dust your table surface with flour and roll out the dough using a wooden rolling pin. If you don't have that, you can use a heavily flour dusted wine bottle as that's my go-to when my AirBnB doesn't have a rolling pin.
- Roll out the dough to half a cm thickness (about a quarter inch). Using a ring mold (or any cookie cutter you want) punch out circles of dough into cookie shape. To get the small hole to showcase the jam, I use a shot glass which is a good size in my opinion.
- Place the cookies on the baking tray and bake in the oven for 15 minutes. When they are done, remove from the oven and let cool completely. Do not touch the cookies now or they could easily break.
- Place a teaspoon of jam on the cookie without the cutout and then place a cookie with the cutout atop it. If you want to add more jam you can. Dust with powdered sugar and serve.
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