Now here’s a biscuit recipe you can make even when you think you don’t have the ingredients to make biscuits. Jam shortbread biscuits require only butter, flour, sugar and vanilla. Then it’s a matter of adding a drop of jam to the top like an extra-sweet kiss.
This particular biscuits recipe is my go-to for popping in a jar and dropping around to a friend who needs cheering. For instance, we made this batch for a mate whose mum sadly passed away this week. RIP Gloria and much love to you, A.
While a jam shortbread biscuit may not seem like much in the face of such grief, I think it’s still worthwhile passing on a batch. Shortbread is made for absentminded eating while you’re thinking about other things. The sweet melty-ness is a nice distraction and dopamine hit in one.
Here’s the recipe to whip up a bit of cheer for your own friend in need. Of course, jam shortbread biscuits are also very nice to make for yourself…
This also makes a heartfelt gift: Zucchini, carrot and apple loaf
Jam shortbread biscuits
Makes about 15 biscuits
Takes 20 minutes
Bakes 15 minutes
½ cup jam of your choosing
225gm softened butter
½ cup sugar
2 cups flour
1 tsp vanilla extract
Preheat the oven to 180°C and line two cookie sheets with baking paper.
Put the jam into a small saucepan and bring to boil. Reduce heat and simmer for 10 minutes then switch off the saucepan to allow the jam to cool. This will thicken the jam so it doesn’t run when baking in the oven.
While your jam is simmering, cream together the butter, sugar and vanilla extract until light and fluffy.
Add the flour in batches until completely mixed through. The dough will be firm, but yielding.
Roll out the dough on a lightly floured surface until it’s about 1 cm thick. Cut out biscuits with a heart-shaped cookie cutter and place on the cookie sheets.
Use your thumb to make a small indent in the top of each biscuit and fill with a drop of thickened jam.
Bake for 12-15 minutes – check at 12 minutes then often to ensure the biscuits don’t brown and the jam doesn’t run.
Remove from oven and let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Sift icing sugar over the top.
Make sure you cool the biscuits completely before putting them into your jar for gifting.