W.I Shortbread Fancies
This classic jam-filled shortbread recipe combines a buttery and crumbly texture with a sweet fruit jam filling, making it a delightful treat for any occasion. The rich vanilla-scented dough is easy to prepare and bakes up into golden perfection, resulting in a deliciously nostalgic dessert that is sure to please your taste buds. Let's get started on making this irresistible shortbread!
— Constant Cookbook
Ingredients
- 225g (8oz) plain flour
- 110g (4oz) caster sugar
- 110g (4oz) unsalted butter, softened on the counter
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 tsp salt
- 1tsp baking powder
- 200-225g (7-8 oz) jam
Instructions
- Using a wooden spoon, handheld whisk, or electric mixer, beat the butter until itâs smooth and creamy. Add the caster sugar and continue to cream the ingredients together until theyâre lighter in colour and texture.
- Add the vanilla extract and the egg and beat thoroughly to combine. Now, using a light touch, stir in the sifted flour and gently incorporate it. Pat the dough into a circle, wrap in clingfilm and refrigerate for 30 minutes.
- Using a wooden spoon, handheld whisk, or electric mixer, beat the butter until itâs smooth and creamy. Add the caster sugar and continue to cream the ingredients together until theyâre lighter in colour and texture.
- Add the vanilla extract and the egg and beat thoroughly to combine. Now, using a light touch, stir in the sifted flour and gently incorporate it. Pat the dough into a circle, wrap in clingfilm and refrigerate for 30 minutes.
- Using a wooden spoon, handheld whisk, or electric mixer, beat the butter until itâs smooth and creamy. Add the caster sugar and continue to cream the ingredients together until theyâre lighter in colour and texture.
- Add the vanilla extract and the egg and beat thoroughly to combine. Now, using a light touch, stir in the sifted flour and gently incorporate it. Pat the dough into a circle, wrap in clingfilm and refrigerate for 30 minutes
- Flour a worktop and roll out the dough into a rectangle twice the size of your 12x16 inch baking tin. Cut in half and carefully press one layer into the tin. Spread with jam, and cover with the second half of dough, patting it into place â donât worry if it tears â you can push scraps into any gaps. Bake at 170ºC, gas mark 3½ for 15-20 minutes, or until the shortbread is faintly golden on top. Cool for a few minutes in the tin before cutting into fingers and sprinkling with some more caster sugar.
Yield
Makes 12 biscuits
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