Hi Everyone. Is this week flying by quick for you too, it is going by so fast for me. Today I am sharing with you some lovely Jam and Almond Shortbread Biscuits.
I ended up making my individual balls weigh 25g or 26g each.
You must make sure that you cook these Jam and Almond Shortbread Biscuits until golden brown otherwise you will find that they will break when you try to remove them. Before removing them from the tin make sure they have cooled enough too.
I found that by lightly turning the shortbread biscuits while still in the holes loosened them a bit and make it easier to remove them from the tin. When I removed them, I placed a finger lightly in hole and the thumb on the outside and sort of slid them up the side of the tin.
Any Jam that you prefer can be used in the shortbread. The author even suggested using lemon curd which I thought sounded lovely. These are great little biscuits and I really love how the ground almond makes these so yummy and taste even better than a traditional shortbread.
I hope you enjoy xx
(This recipe is by Cherie Bevan and Tass Tauroa – The Cook and Baker)
Jam and Almond Shortbread Biscuits
- 185 g plain flour
- 60 g cornflour
- 90 g icing sugar + some for dusting
- 35 g almond meal
- 250 g cold butter chopped
- Berry jam
- Preheat the oven to 170°C and lightly grease 24 mini muffin tin holes.
- In a mixer with a paddle attachment attached, place all the ingredients except the jam and mix until a dough has formed - it will not take too long and you don't want to over mix.
- Divide the dough up into 24 equal sized balls and place in the muffin holes. Place in the oven and bake for 15 - 20 minutes or until golden brown.
- Remove from the oven and leave to cool for 10 minutes. Using the back of a wooden spoon, make a little hole in the centre of the warm shortbread.
- Remove the shortbread while still warm and place on a cooling rack and allow to cool completely. Once cooled add some jam to the centre of each shortbread biscuit and then dust with a bit of icing sugar.