JAM PRINTS RECIPE
A super soft crumbly shortbread is topped with fruity jam. Perfect treat to have with a cup of Yorkshire tea.
These have that perfect combination of sticky jammy fruit topping and shortbread.
INGREDIENTS
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!