rhubarb jam shortbreads

Last weekend, the biscuit tin was almost empty and I was looking for something quick and easy to make. I looked through my copy of 'The Cook and Baker' and saw a photo of some berry jam shortbreads, which they'd baked in mini muffin tins.

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.

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.

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
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

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.

Just before serving, dust with icing sugar and spoon jam into each indent.

Easy to make and very tasty and now my biscuit tin is full.

See you all again soon.

Bye for now,


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