So the first time I made these, which granted has been the only time but I’m so making them again because oh my they are good, the recipe is all wrong. Well, by ‘all wrong’ I mean not enough. But then maybe it was just me, however it’s the second recipe I’ve made from Apples for Jam and I’ve found both recipes need a bit of tweaking in terms of process or quantity rather than the outcome, which has always been delicious.
Anyway, I saw this prior to Christmas and it stayed in the forefront of my cooking (and eating) desires right through that festive season.
As you can see from the picture below, there was simply not enough shortbread dough to cover the entire tray – so in the recipe below I’ve doubled the original as this should do it.
In the original recipe Tessa Kiros says any jam can be used but a fig jam is particularly special. I happened to have a jar of Fig and Ginger Jam in the fridge (a gift to mum that she regifted to me) and indeed, it was special. But somehow I think it needs a red jam, just to look pretty against the buttery shortbread goodness that encases it.
- 200g butter, softened
- 200g caster sugar
- 400g plain flour
- 1tsp baking powder
- 2 eggs, lightly beaten
- a few drops vanilla
- about 200g of your favourite jam
- Preheat the oven to 170C and line a 30x40cm baking tray so there is a decent overhang (you’ll need this once it’s cooked to lift it out)
- Cream the butter and sugar by hand
- Add the flour and baking powder
- Add the eggs and vanilla and knead them until it is all compact and smooth
- Cover with plastic wrap and refrigerate for at least half an hour or until the dough is firm enough to roll out
- Divide the dough in half and roll each half to about 2-3mm thickness on a lightly floured surface (I do this between two sheets of greaseproof paper because I can never get any form of pastry or dough off the surface in one neat piece otherwise. I then simply lift the piece up on the paper and invert it over the dish or tray it’s going into.)
- Spread over the jam then roll out the other half of the dough and place over the top
- Bake for about 15 minutes or until the shortbread is turning golden
- Remove from the oven and let rest for five minutes, then lift out using the baking paper as a lever
- Cut into shapes with a cookie cutter or simple squares or diamonds, or indeed, just cut chunks off as you walk by.
It makes about 12-15 pieces and it will (apparently) keep for five to six days