Easter baking Berry and cream shortbreads - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easter baking Berry and cream shortbreads By You Magazine - April 4, 2021 You can use any berry jam in the filling of these pretty sandwiched shortbreads. Ellis Parrinder MAKES 8-10 PREPARE 30 MINUTES, PLUS 30 MINUTES CHILLING COOK 20 MINUTES 110g unsalted butter, at room temperature 50g caster sugar, plus an extra tbsp for sprinkling 1⁄2 tsp vanilla bean paste 170g plain flour 1⁄4 tsp fine salt FILLING 100g berry jam (use strawberry, blackberry, raspberry or a mixture of different jams) 1-2 tbsp clotted cream Place the butter, sugar and vanilla in a mixing bowl and cream with electric beaters for 2-3 minutes until light and fluffy. Add the flour and salt then beat with a wooden spoon to a smooth paste. Bring the dough together with your hands and place on a large sheet of baking parchment. Cover with another large sheet of baking paper and pat out between the sheets, to about 1.5cm thick. Chill for 30 minutes. Preheat the oven to 170C/150C fan/gas 31⁄2 and line a large, flat baking tray with baking parchment. Remove the dough from the fridge and, still between the parchment, roll out to 3mm thick all over. Remove the top layer of paper and use a 7cm round biscuit cutter to stamp out as many biscuits as possible. Taking half of the biscuits, stamp a 3cm circle (the base of a piping nozzle should be about the right size or cut freehand with a sharp knife) in the centre of them. Carefully lift the biscuits (removing the holes from those that have been stamped out) on to the lined baking tray. Re-roll the holes and any other scraps of dough to make more biscuits (you may need to chill the dough in between rolling if it becomes too soft). Scatter the biscuits with the extra sugar and bake for 14-16 minutes until they are a light golden colour. Transfer to a wire rack to cool completely. For the filling, mix the jam and cream together to a smooth, glossy mixture. Spread a teaspoonful over the unsugared side of the whole biscuits and top with the stamped-out biscuits. TIP These are best eaten the day they are made. If you want to make them in advance, store the unfilled biscuits in an airtight container and sandwich with the jam just before serving. Recipes: Eleanor Maidment. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved