raspberry thumbprint cookies
Shortbread
150g flour
50g sugar
100g butter, cold, cubed
10tsp jam
Preheat the oven to 325F. Line a baking tray with parchment paper.
Stir together the flour and sugar in a large bowl, then add the cubed butter. Using your fingertips, rub the butter into the flour to create a breadcrumb mixture. This process tends to take some time and makes your fingers a little tired, but it helps to build the structure of the shortbread.
Once you have a fine breadcrumb texture that is starting to clump together, bring the dough into a ball, then roll it into a 10inch log shape. Wrap the log in clingfilm tightly, squeezing out all the air and smoothing the surface of the cylinder. Refrigerate for 1 hour.
On a clean surface, slice the cylinder into 10 1-inch pieces, discarding a small slice on each end. This just gives it a cleaner look.
Place the discs onto a baking tray. Using your thumb, press down the middle of the disc to create a deep dimple. Place roughly 1tsp of jam into the dimple; you want it to be level with the sides of the shortbread.
Bake for 15-20 minutes until the edges are golden and the jam looks matte :)
