After all the rich Christmas food it may be time to lighten up the menu. This recipe does just that, Apricot Jam Shortbread. It is still a little rich. Though small servings are enough to satisfy the appetite.
This is a very easy to make recipe. Just cream the butter and sugar and add the remaining shortbread ingredients. Then divide the mixture in two equal parts. Half is used to form the base.
Then bake the base.
Jam is spread over the cooled base. Then you simply cover that with more dough.
Pop it in the oven to bake the shortbread.
Cool it and then slice into wedges, or bars.
My shortbread baked very well. I allowed it to bake for 30 minutes. The shortbread took on a lovely golden colour.
Once the shortbread cooled I cut it into wedges. I only cut small wedges. However cut larger wedges to serve as dessert.
Raspberry Crumble Cookies is a similar recipe.
Apricot Jam Shortbread Wedges or BarsCourse: Biscuits & Cookies, DessertsCuisine: BritishDifficulty: Easy
230g(1 2/3 cups minus 2 tbsp, based on scooping packed flour into a 250ml cup) plain flour
80g(3/4 cup) ground almonds
227g(2 sticks) softened unsalted butter
200g(1 cup) caster sugar
5ml(1 tsp) vanilla extract
3g (1/2 tsp) salt
240g(12 tbsp) apricot jam
- Preheat the oven to 160C/140C Fan/325F.
- Cream the butter with the sugar, until light and fluffy, adding the vanilla extract as you do so.
- Mix the ground almonds and salt into the flour.
- Add the dry ingredients into the butter and mix together until it has formed clumps and now powdery mix can be seen.
- Divide the dough into two equal parts.
- Wrap one part in plastic wrap and chill in the fridge.
- Place the remaining part into a 9inch/23cm round pan, with a loose bottom(or an 8 inch/20 cm square pan). If using a pan without a removable base line the pan with parchment paper to aid removal.
- Press the dough flat across the base to cover entirely. Try to make sure it is level.
- Prick all over the surface with a fork and bake in the oven for about 12 minutes, until the edges colour a little.
- Remove the pan from the oven and allow it to cool for at least 10 minutes.
- Spread the jam, gently and evenly, over the surface leaving a rim around the edge not covered.
- Take the remaining dough from the fridge and sprinkle in clumps over the jam and around the edge, ensuring there is enough around the edge to sink down and form a seal.
- Bake in the oven for 25 to 35 minutes.
- When the shortbread has coloured a nice golden colour remove it from the oven and allow it to cool completely before removing from the pan and cutting into wedges or bars.