rhubarb jam shortbreads
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The shortbreads looked really cute. The recipe was very similar to one I already use so I stole their idea; baked the cookies in mini muffin tins and filled the indents with some rhubarb and apple conserve I had in the fridge. Of course you can use any jam you like and you can choose the nut meal as well. I used hazelnut meal but the shortbreads work just as well with almond meal.
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These are pretty simple to make and in fact I made these in the food processor in less than 5 minutes. Here's the recipe for you.
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For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. My oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Rhubarb Jam Shortbreads - makes 16
Ingredients
125 gm softened butter
50 gm (1/3 cup) pure icing sugar, sieved, plus extra to serve
½ tsp vanilla extract
110 gm (¾ cup) plain flour, plus extra for dusting
45 gm cornflour
1/4 cup hazelnut meal
Rhubarb or berry jam
Method
Preheat oven to 180C. Grease a 12 hole mini muffin tin. Beat butter, sugar and vanilla in an electric mixer until light and fluffy (4-5 minutes). Stir in flours, then hazelnut meal and a pinch of salt. Roll into walnut-sized balls between floured palms, then place in the mini muffin tins. Flatten the top of the cookies with your thumb and bake for 10 minutes. Press the handle of a wooden spoon into the centre of each biscuit to form an indent and bake until golden, another 10-15 minutes. Cool on tray for 10 minutes before unmoulding. Repeat with the remaining dough.
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Just before serving, dust with icing sugar and spoon jam into each indent.
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Easy to make and very tasty and now my biscuit tin is full.
See you all again soon.
Bye for now,
Jillian
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