Bread & dough · Original adaptation
Jammy Shortbread Sandwiches Recipe
Crisp-edged, tender vanilla shortbread rounds paired with a bright raspberry jam center.
Inspired by Junior Bake Off, Season 1, Episode 2
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Jammy Shortbread Sandwiches
- Prep
- 30 min
- Bake
- 14 min
- Total
- 44 min
- Makes
- 12 sandwich biscuits
Ingredients
- 225 g plain flour
- 50 g cornflour
- 1/4 teaspoon fine salt
- 175 g unsalted butter, softened
- 75 g caster sugar
- 1 teaspoon vanilla extract
- 100 g seedless raspberry jam
- 1 tablespoon icing sugar, for finishing
Method
Whisk the plain flour, cornflour, and salt together in a bowl.
Beat the butter and caster sugar for 2 to 3 minutes until smooth and slightly lighter. Mix in the vanilla, then stir in the dry ingredients just until a soft dough forms.
Divide the dough in half, flatten each half into a disc, wrap, and chill for 30 minutes. Heat the oven to 180 C, or 160 C fan, and line two baking sheets.
Roll one disc at a time on a lightly floured surface to about 4 mm thick. Cut 24 rounds with a 5 cm cutter and transfer them to the sheets. Cut a small window from the center of 12 rounds.
Chill the cut biscuits for 10 minutes, then bake for 12 to 14 minutes until the edges are pale gold. Cool on the sheets for 5 minutes before moving to a rack.
Dust the windowed biscuits with icing sugar. Spread about 1 teaspoon of jam on each solid biscuit and top with a windowed biscuit. Leave for 20 minutes so the jam settles before serving.
From the episode
Heat 2
This adaptation starts from the episode's biscuits and celebration cake brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
