Shortbread cookies with feijoa jam
6 servings
30 minutes
Shortbread cookies with feijoa jam are a delicate and fragile treat that captivates with its simplicity and refined taste. The tradition of making shortcrust pastry comes from Europe, where its lightness and crumbly texture are appreciated. In this recipe, the sweetness of feijoa jam meets the soft texture of the dough, creating a harmonious blend of fruity freshness and creamy tenderness. Feijoa gives the cookies an exquisite aroma with hints of pineapple and strawberry, while the thin crispy crust adds a pleasant contrast. These cookies are perfect for morning coffee or evening tea, and their convenient shape makes them an excellent treat for holidays and family gatherings.
1
Add eggs, sugar, baking soda, and flour to the softened butter.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Baking soda reacted with acid: 0.5 tablespoon
- Butter: 200 g
2
Knead the dough. Put 1/3 of it in the freezer for 15 minutes.
3
Place the second part of the dough on a floured baking tray. Evenly spread the dough across the bottom and sides.
- Wheat flour: 2 glasss
4
put out the jam
- Feijoa jam: 500 g
5
Now we take the second part of the dough from the freezer and grate it on a coarse grater over the filling.
6
We bake the cookies in the oven at 180 degrees for 30 minutes.
7
Then cool down and cut into pieces.