Shortbread cookies with strawberry jam filling recipe
Created by The Tesco Recipes team
These easy biscuits combine a dairy-free homemade shortbread cookie recipe with jammy dodger-like gooey jam centres, and they're a great way to get the kids involved in the kitchen too!
See method- Makes 24 cookies
- 20 mins to prepare and 20 mins to cook and 15 mins to cool
- 114 calories / serving
- Freezable
Ingredients
- 150g margarine, softened, plus extra for greasing
- 75g caster sugar
- 200g plain flour, sifted
- ½ tsp bicarbonate of soda
- ½ tsp vanilla extract
- 250g 'no bits' strawberry jam
Each serving contains
- Energy
- 480kJ 114.0kcal
- Fat
- 5g
- Saturates
- 0g
- Salt
- 0.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 17.0gProtein 0.9gFibre 0.5g
Method
- Preheat the oven to gas 3, 170°C, fan150°Cand 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 until a dough forms, then knead it lightly for 5 mins. Roll the dough out on a lightly floured surface to 1cm thickness and cut shapes using a 5 cm diameter star-shaped cutter.
- Arrange spaced apart on the baking trays, then use your thumb to make an indent in the centre of each cookie. Bake for 15-20 mins and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely.
- Once cool, spoon thestrawberryjam into the indents in the centre of the cookies, and serve when ready.
