Ingredients

The following ingredients have 4 Servings
  • 70 g pure icing sugar (confectioners' sugar)
  • 165 g plain flour/all purpose flour (I used Orgran Gluten Free Plain Flour)
  • 65 g corn flour (check it is made from corn and not wheat)
  • 30 g almond meal
  • 250 g butter (cut into cubes)
  • almond essence (a few drops )
  • extra icing sugar for dusting
  • 4 tbsp jam (I used raspberry and apricot )

Instruction

  • Preheat the oven to 180 Degrees C (350 F).
  • I used silicone mini muffin cases that do not require greasing*. If using metal tins you will need to grease each cup well with butter.
  • Sift together icing sugar and flours, add almond meal.Put in a food processor.Add cubed butter and a few drops of almond essence.
  • Process until the mixture just begins to come together.
  • Turn onto cling wrap, bring the dough together and form into a disc. Refrigerate for about a half hour so the mixture is easier to handle. If it is still too sticky, return to the refrigerator for a short time.
  • Roll the mixture into small balls, about the size of a rounded teaspoon.*Place the small balls into the mini muffin cups, flattening the tops slightly with your fingers. If the dough is sticky, have a small bowl of flour nearby to lightly dip your finger-tips.The dough should come about 1/3 of the way up the side of the tin.
  • Bake in the pre-heated oven until a light gold colour, about 12-15 minutes.Remove from the oven and, using the handle of a wooden spoon, make a small indentation in the top of each biscuit.*
  • Cool in the tins. Place a clean tea towel on your bench, turn the silicone mould over and gently ease the shortbread cookies out. If using a metal mould, gently tap the mould on the bench so the shortbreads fall out. Be careful, the cookies are very fragile.*
  • Once cool, put some jam in the cavity and dust with icing sugar to serve.