Description
RECOMMENDED EQUIPMENT
- Mixing bowl
- Hand mixer (or stand mixer)
- Cling film
- Cheese grater
- Baking tin 20×20 cm (8×8 inch)
Ingredients
Units Scale
- 250 grams butter
- 100 grams sugar
- 350 grams sugar
- 1/4 tsp salt
- 150 grams cherry jam
Instructions
- Line a baking tin with baking paper.
- Place the soft (not liquid) butter, sugar and salt in a mixing bowl. Mix with a hand mixer or stand mixer for approx. 3 minutes until creamy. Add the flour and mix until the butter is coated in flour. Then knead with your hands until smooth.
- Wrap the dough in a layer of cling film and shape into a square. Place the dough in the freezer for approx. 1 hour.
- Preheat the oven to 180°C (350°F). Now grate half the dough into flakes using a cheese grater. Put the other half back in the freezer.
- Spread the flakes evenly in a baking dish. Use very little pressure to spread the flakes in the tin. DO NOT press them down. Now spread the cherry jam evenly over the flakes.
- Now take the second half of the dough out of the freezer and grate it into flakes using the cheese grater and spread it evenly over the jam. Again, only spread the flakes with very light fingers and do not press down.
- Bake for approx. 15 to 20 minutes at 180°C (350°F) or until the shortbread is light golden but not brown. It is best to take them out of the oven when they are lightly golden, as they will bake a little longer anyway. Leave the shortbreads to cool and cut into strips.
- Passive Time: 20 min
- Cook Time: 20 min