I have a great seasonal holiday recipe to share with you this week!
Buttery, crumbly, melt in your mouth shortbread biscuits, sandwiched together with sweet buttercream and slightly tart, homemade, strawberry jam. ❤
It was the first time I’d made shortbread so I opted for the traditional 3:2:1 ratio of flour, butter and sugar respectively, which worked like a charm.
A perfect holiday treat to have on standby and also a great edible gift for loved ones. =]
Oh – and bonus points because it’s made using homemade jam too! (Ofc, you can switch it out for shop bought, but I promise it’s simple and easy to make your own.)
Aren’t they just the prettiest?!
^ Was clearly a challenge not to eat one as I was photographing… 😂
I also reckon this would make for perfect family baking, especially with little ones.
- 300g plain flour
- 200g unsalted butter, cold, cubed
- 100g golden caster sugar
- Pinch of salt
- 2 medium egg yolks
- 1 tsp vanilla extract
Jam (You can definitely half this jam recipe. But I always make extra and keep it in the fridge for toast/cake/whatever for the weeks ahead).
- 500g strawberries
- 350g jam sugar
- 1 tsp lemon
- 100g unsalted butter, room temperature
- 150g icing sugar
- 1 tsp vanilla extract
- Icing sugar to dust (optional)
- Make the jam ahead of time, you can do it the day before and store in sterilised jars.
- The next day, make the biscuits and cool on a wire rack.
- While cooling, make the buttercream.
- To assemble, pipe a star-shaped border (you don’t need a tip, just snip a small hole) on the edges of the bottom star before adding a teaspoon of jam, use a skewer/toothpick to spread out evenly, keeping it within the buttercream border.
- Top with upper biscuit layer.
- Before serving, dust with icing sugar.
- Chop the strawberries into small cubes before placing in a saucepan. Place on a low heat on the hob and cook down till they release their juices and start breaking down. Depending on the consistency you want, you can also mush them up with a potato masher at this point.
- Add the jam sugar and stir to combine, allow to bubble and cook further for another 5-6 minutes.
- You can test if it’s done by placing a teaspoon of the mixture to a plate then refrigerating for 1min. If it wrinkles when you push it with your finger, it will set perfectly.
- Once done, take off the heat and add the lemon juice. Stir through before pouring into small jars.
- Add the butter and flour to a large bowl and using your thumb, index and middle fingers, rub together until the mixture resembles fine breadcrumbs.
- Add sugar and mix with a spoon till properly combined.
- Add yolks and vanilla extract and knead together the dough until it just comes together. It’ll be firm, crumbly and slightly sticky.
- Place the dough on a sheet of clingfilm, cover with another sheet then using a rolling pin, roll into a flat, rectangular shape.
- Ensure the dough is properly covered with clingfilm before popping in the fridge for 30mins.
- Remove the clingfilm. Working quickly, flour the surface generously and roll till 1cm thick.
- Cut out star shapes (don’t forget the shapes for the top and bottom of your sandwiches!) and place on a baking paper lined tray. Repeat till you’ve used up all of your dough.
- Place the tray in the fridge and chill for 20mins.
- Meanwhile, preheat your oven to Gas Mark 4.
- Once chilled, place biscuits straight into the oven and bake for 10 mins until slightly golden.
- Add the butter to a medium sized bowl and whisk on medium speed for a couple of minutes until pale, light and fluffy.
- Add half the icing sugar and whisk again for a few minutes until properly combined.
- Add the remaining sugar and vanilla extract before whisking again for 2-3 minutes. Buttercream should be fluffy, light and pale.