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Jam and Almond Shortbread Biscuits

Recipes of My Art
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Servings 24

Ingredients
  

  • 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

Instructions
 

  • 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.