Jam packed and butter rich: Imagine how well they will go down at your next tea party…
I don’t know if you have to be a girl to truly appreciate a tea party with dainty little cakes and cookies. I do know that men have no problem eating these little jam filled gems, no matter how they are presented. When I discovered the rose petal and quince jelly I was delighted because this way they will be perfect for my rose themed tea party!
In the pictures you see that the shortbreads come in the shape of little tarts or bites. I bake them in a mini muffin pan to get these shapes. It allows for a bigger indentation and a generous filling of jam.
You can add almond extract to the recipe if you like an intense almond flavor, but they also taste pretty good without.
I grind the almonds with the 30 grams of icing sugar so the grease that is released by the almonds gets absorb by the sugar and the mixture stays nice and loose.
Ingredients for Jam Filled Almond Shortbreads
30 g icing sugar + 60 g fine sugar
240 g butter in small cubes
190 g pastry flour
60 g corn flour
30 g ground almonds
pinch of salt
1/4 tsp almond extract (optional)
Rose petal quince jelly, raspberry jam or any jam of choice, lemon curd is also good
icing sugar for dusting
Making the Jam Filled Shortbreads
Preheat the oven to 180ºC / 355ºF. Grease a tartlet tray or mini muffin pan.
Grind the almonds with the 30 grams of icing sugar. Sift together the fine sugar, the flour and cornflour into a bowl. Add the ground almonds icing sugar mixture and combine. Add the butter cubes to the dry ingredients. Using your fingertips, rub in the butter until there are no visible lumps and the mixture looks like breadcrumbs. Stir in the almond extract (optional).
Tip the mixture onto a lightly floured surface and knead lightly, just enough to form a smooth dough. Leave the dough to rest in the fridge for 30 minutes.
Roll out the dough and divide into small balls of about 20 grams each. Place a ball in each indentation in the tray, flattening the tops slightly with your fingers.
Bake for 10-12 minutes until light gold in color.
Remove from the oven. Make a small round indentation in the top of each biscuit – use a marble or the tip of a wooden spoon handle.
Allow to cool for 5 minutes, then turn the tray over and tap it on the work surface so that the shortbreads fall out. Be gentle as they are still very fragile while warm.
When the shortbreads are baked and cooled, fill the indentation with your favorite jam, jelly or curd.
Dust the tops with icing sugar. Best when fresh of course!
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