Jam shortbread biscuits recipe
Ingredients
- 200g plain flour, sifted
- a little plain flour, for dusting
- 150g margarine, softened
- 75g caster sugar
- ½tsp vanilla extract
- ½tsp bicarbonate of soda
- 200g apricot jam
- 50g icing sugar, for dusting
Each serving contains
- Energy
- 1500kJ 357.0kcal
- Fat
- 16g
- Saturates
- 0g
- Salt
- 0.6g
- Sugars
- 35g
of the Reference intake
Carbohydrate 54.7gProtein 2.6gFibre 1.4g
Method
- Pre-heat the oven to 170°C.
- 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 andvanillaextract and knead this dough lightly for 5 minutes.
- Roll the dough out on a lightly floured surface to 1cm thickness and cut half of the dough into round biscuit shapes using a 5cm round cookie cutter. Use a smiley face cookie cutter to cut shapes out of the rest of the dough. Arrange on the baking trays spaced apart.
- 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, spread the non-smiley-face cookies theapricotjam. Liberally dust the smiley face cookies with the icing sugar. Position on top of the jam to complete the biscuits.
