Jam Shortbreads


I fancied making something easy today so its another biscuit recipe! If you have a food processor it will save you time (and some effort) making these shortbreads but however you make them, you will be glad you did. I got the recipe from my James Martin Desserts book which I have had for years – there are some other lovely recipes in there too – but I have found it online as well onΒ Cooked


  • 90g icing sugar
  • 185g plain flour
  • 60g cornflour
  • 30g ground almonds
  • 250g butter, cut into cubes
  • 0.5tsp almond essence
  • caster sugar for dusting
  • raspberry or strawberry jam

Start by preheating your oven to 180C / 350F / 160C Fan and get some strips of baking parchment ready that fit your baking tray(s).

Sift the icing sugar, flour and cornflour together into a bowl or food processor before adding the ground almonds and butter. If you are going this by hand you will need to rub the butter into the mixture until its all incorporated and there are no lumps. Next, add the almond essence – depending on what you use as the’filling’, you could try lemon or orange essence instead here.


Turn out the dough mixture onto a lightly floured surface and knead a few times until its smooth. Roll the dough into 20–24 small balls – depending how big you want the biscuits – and place one inside a metal ring or dough cutter then push it down and flatten the top. You could make this easier by just flattening down the dough ball with your palm or the bottom of a glass as I found the written method a little time consuming I must admit! Repeat until you have used all the dough.


Bake the shortbreads for 8–12 minutes and until they are a light golden colour – I let my start to colour on the edges before taking them out of the oven. As soon as you take them out, use a round kitchen tool – I used the back of one of my small measuring spoons – to make a small indentation in each biscuit.


Put the biscuits on a wire rack to cool – the recipe suggests using the metal ring or dough cutter to neaten the edges before the biscuits cool but as my biscuits spread a little whilst cooking I would have lost quite a lot of biscuit doing this which is not acceptable!!

When cooled, dust the tops with some icing sugar – I assume this should be caster sugar as this is in the ingredients list but I left this as the recipe said! Finally, fill the indentation with a small amount of jam or other filling. You could try lemon curd – suggest lemon extract rather than almond – or even chocolate spread – maybe orange extract instead of almond.

Although there was a lot of butter in the recipe, you do get plenty of biscuits out of the recipe so shouldn’t be too bad…they are lovely and light though and the jam added a little extra touch although I could quite happily eat these with or without! Just try not to eat them all at once!


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