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Raspberry Jam Shortbreads
Raspberry Jam Shortbreads is a traditional British recipe for a classic biscuit (cookie) made from two shortbread rounds, the upper one which has a hole in the centre and which are sandwiched with raspberry jam. The full recipe is presented here and I hope you enjoy this classic British version of: Raspberry Jam Shortbreads.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Makes:
10
Rating: 
Tags : Vegetarian RecipesCheese RecipesBaking RecipesCake RecipesBritish Recipes
Raspberry Jam Shortbreads: A British recipe for a rich gluten-free chocolate cake made from a butter, chocolate, sugar and egg white mousse.
Ingredients:
225g chilled butter, diced
85g icing sugar
225g plain flour, sifted
30g ground almonds
50g
raspberry jam
icing sugar, for dusting
Method:
Combine the icing sugar, flour and ground almonds in a large bow. Add the diced butter and using your fingertips rub this into the dry ingredients until well combined. Turn the resultant mixture out onto a clean work surface that's been lightly-dusted with flour.
Gently knead to bring the ingredients together to a ball. Wrap this in clingfilm (plastic wrap) and set aside to chill in the refrigerator for 30 minutes.
Turn the dough out onto a lightly-floured work surface and roll out to about 3mm thick. Cut into rounds with a biscuit cutter (you should get 20 rounds). Using a small cutter or a knife, cut out circles of dough from the centres of 10 of the biscuits (discard the centre pieces).
Arrange all 20 biscuits on a greased baking tray, arranging them 2cm apart, then transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for about 12 minutes, or until golden brown in colour. Remove from the oven, transfer to a wire rack and set aside to cool.
Spread the bases of the whole biscuits with the raspberry jam and set the holed biscuits on top. Press down gently to sandwich the two biscuits together. Dust with icing sugar and serve.
