Recipe

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.

  • 15 mins cooking
  • Serves 15
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Ingredients

Jam shortbread snowflakes
  • 250 gram butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (200g) icing sugar
  • 2 1/3 cup (350g) plain flour
  • 1/2 cup (75g) wheaten cornflour
  • 2 tablespoon milk
  • 1/2 cup (160g) jam
  • 2 tablespoon icing sugar, extra

Method

Jam shortbread snowflakes
  • 1
    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.
  • 2
    Preheat oven to 160°C (140°C fan-forced). Line oven trays with baking paper.
  • 3
    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.
  • 4
    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.
  • 5
    Dust shortbread with sifted extra icing sugar before serving.

Notes

Not suitable to freeze or microwave.

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