Jam shortbread snowflakes

The ideal homemade gift.
Jam shortbread snowflakes

We used black cherry, raspberry and apricot jam to make these shortbread snowflakes, but you can use any flavour you like. If you don’t have a set of snowflake cutters, stars are very pretty too.

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Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, and milk, in two batches. Divide dough in half, enclose in plastic. Refrigerate for 30 minutes.


Preheat oven to 160°C (140°C fan-forced). Line oven trays with baking paper.


Roll one half of the dough between sheets of baking paper until 3mm thick. Cut out snowflakes using 9.5cm snowflake cutter, re-rolling scraps as necessary. Place shortbread about 2.5cm apart on trays. Repeat with remaining dough. Cut out centres of half the snowflakes using 6cm snowflake cutter. Refrigerate for 15 minutes.


Bake shortbread for 10 minutes. Stand for 10 minutes; spread large shortbreads with 1 teaspoon jam. Top with snowflake cut-outs. Bake for a further 5 minutes.


Dust shortbread with sifted extra icing sugar before serving.

Not suitable to freeze or microwave.


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