Shortbread is one of my favourite cookies. Luckily, it is one of the easiest cookies to make and one of the most versatile.
The other day at the office, I get to tried shortbread made from oat flour. And I learned about the origin of shortbread was from Scotland and recipe included oat flour then the English adopted it. In the beginning shortbread was expensive and reserved as a luxury for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Through the years it developed into an everyday favorite and is now enjoyed all around the world.
Traditional shortbread consisted of three main ingredients: flour, sugar and butter. Today many varieties of shortbread exist, but most still include the traditional ingredients. The type and texture of the dry ingredients greatly influences the consistency of the shortbread. The secret of making good shortbread is to use only high quality butter and pure vanilla extract.
They look very festive during Christmas time with the red strawberry jam poking through the cut out.
When making sandwich cookies, make sure the cookies are all the same size because if the cookies are different sizes they don't fit together perfectly and the filling will leak out. Also, do not overfilled the cookies with jam, as you want just enough jam to hold the cookies together.
For the cookies, I used this recipe.
For the filling*:
1/4 c of strawberry jam (or any fruits jam or preserves)
1 tbsp water**
To assemble cookies:
On the bottom surface of the full cookie, drop 1/2 tsp of jam onto the center of the cookie. Place the cut-out cookie on top and gently sandwich them together. If you like to have more jam, fill the cut-out with a little more jam.
* Make sure your jam or preserve is properly set, not too runny, not too solid.
**Skip the water if the jam or preserve has the right consistency. Only add water if the jam/preserve is solid.
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