Shortbread cookies with jam
6 servings
50 minutes
Shortbread cookies with jam are a cozy treat reminiscent of warm family tea times. Its roots lie in European culinary traditions, where the combination of tender dough and fruit filling has always been popular. The shortbread dough becomes crumbly and soft thanks to margarine, while the addition of lemon juice adds a subtle tartness that harmonizes with the sweetness of the jam. Raspberry or apricot jam works particularly well, becoming thick and rich during baking. These cookies can be served with morning tea or coffee, used as a dessert for guests, or simply enjoyed at any time of day. They are perfect for storage and stay fresh for several days, making them an excellent choice for preparing in advance.
1
Add eggs, sugar, baking soda, lemon juice, and flour to the softened margarine.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Baking soda: 0.5 tablespoon
- Margarine: 200 g
- Wheat flour: 2 glasss
- Lemon juice: 10 ml
2
Knead the dough and put 1/3 of it in the freezer.
3
Roll out the rest on a floured baking sheet.
- Wheat flour: 2 glasss
4
Cover with jam. Preferably not too runny - like raspberry. Bake in an oven preheated to 180 degrees for 15-20 minutes.
- Jam (preserve): to taste
5
When the cake is almost ready, grate the remaining dough. Put it back for another 5-10 minutes.
- Wheat flour: 2 glasss
6
Cut into squares or diamonds.
