Like I said in my previous post, I baked 🙂 Here’s part 2.
Shortbread with homemade jam
- For the shortbread
- 175 gr plain flour
- 50 gr grounded almonds
- 50 gr caster suger
- 1 tbsp Amaretto
- 150 gr cold cubed butter
- For the jam
- 150 gr red fruits of your choice
- 2 tbsp sugar
- Juice of 1 lemon
- 1 tbsp corn flower
- 1 tbsp water
Start with the shortbread, I like to put it in the fridge after I’ve worked the butter in, so you can make the filling while your dough is cooling off.
I make it easy and put all the ingredients into a food processor until the dough comes together. I then knead it shortly, wrap it in cling film and put it in the fridge. For the jam, take a small pan and put the red fruits, sugar and the juice of 1 lemon on a high heat. While your preparation is warming up, mix your corn flower with water and set aside for later. When the red fruit has reduced half the pan and the mixture starts to become thick, add the cornflower and bring to a boil for 1 minute while stirring. Take it of the heat and scoop it into a bowl to put into some cold water (so it cools down to fill your shortbread).
Preheat your oven at 160°C.
Take out the shortbread, and top onto a floured surface. Flour the top and your rolling pin, and roll it out until you have a thickness of about 5mm. Take a cookie cutter and start cutting out the shortbread. Lay these on a tray lined with baking parchment. When you’ve done cutting up the dough, you can re-use it by kneading it lightly and rolling it out again. I stopped when I had 14 pieces.
To decorate you can prick into it with a fork or go wild with a cookie stamp. Put them into the preheated oven (160°C) for 15 min to 18 min until golden brown.
When done, let them cool off on your baking tray until cooled down. Take your jam and spoon it between the freshly made shortbread. To give a final touch I like to powder them with some icing sugar.