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  • Writer's pictureKatie Moore


A super soft crumbly shortbread is topped with fruity jam. Perfect treat to have with a cup of Yorkshire tea.
Jam Print Shortbread

These have that perfect combination of sticky jammy fruit topping and shortbread.



  • 170g (6oz) Flour

  • 115g (4oz) Butter room temperature.

  • 56g (2oz) Sugar

  • Raspberry Jam c15 tsps

Step 1: Mix

Add the flour, butter and sugar to a bowl and combine, first by rubbing into bread crumbs, then squish. It doesn't look like it will come together, but it does!

Step 2: Line

Line a baking sheet. Then take a small golf ball of the biscuit mixture, flatten into a circle, then make an indent in the middle. In the indent add a teaspoon of the jam. Repeat until all the shortbread mixture is gone.

Step 3: Chill

Chill the tray until the mixture has firmed up.

Step 4: Bake

Bake in a 180c oven for about 12-15 mins or until the biscuits are golden.

Step 5: Serve

Remove and allow the molten lava jam to cool before enjoying!

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