These Jammy Shortbreads perfectly suit this raspberry jam. These are so easy to make, however the finished product looks like you put in so much more effort that what it actually takes to make these little beauties.
For mine, I chose to leave out the cinammon. You could of course choose whatever jam you like to put in here, you don't have to go with raspberry. Next time I make these I'd like to go with something like apricot, blueberry or maybe even the blood plum jam.
2 cups all-purpose flour
1 tsp. baking powder
½ cup caster (superfine) sugar
125g butter, softened
1 egg, lightly beaten
1/3 cup jam
2 tsps. ground cinnamon
icing sugar to dust.
Sift flour, baking powder and sugar into a bowl. Add butter and rub in with fingertips until mixture resembles coarse breadcrumbs. Mix in 1 to 2 tbsps. of cold water to form a dough. Add egg and combine to form a stiff but workable dough. Roll out the dough on a sheet of greaseproog paper to form a 20-30cm. rectangle. Spread jam evenly on the dough and sprinkle with cinnamon.
Roll up the dough swiss-roll style, peeling away the greaseproof paper as you go. Wrap the roll in plastic wrap and refrigerate for 30 mins, Preheat oven to 180c. Remove dough from the refrigerator and cut into slices ½-in. thick. Place shortbreads on a lined baking tray and bake for 15 to 20 mins. or until lightly browned. Cool on wire racks and sprinkle with icing sugar.