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Member recipe

W.I Shortbread Fancies

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Servings

Serves 1 - 12 Biscuits

This recipe is named after ‘Mrs N’, a neighbour whose borrowing habits made her reputation! Shortbread is certainly a W.I. classic, and this version sandwiches buttery shortbread with sweet jam. If you’re feeling exceptionally domestic, why not try making your own jam to go inside? Visit our Afternoon Tea pages to learn how. As the shortbread is very sweet, this recipe is best with a sharper jam such as raspberry, blackcurrant or blackberry.

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Ingredients

  • 225g (8oz) plain flour
  • 110g (4oz) caster sugar
  • 110g (4oz) unsalted butter, softened on the counter
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 tsp salt
  • 1tsp baking powder
  • 200-225g (7-8 oz) jam

Method

    1. Using a wooden spoon, handheld whisk, or electric mixer, beat the butter until it’s smooth and creamy. Add the caster sugar and continue to cream the ingredients together until they’re lighter in colour and texture.
    2. Add the vanilla extract and the egg and beat thoroughly to combine. Now, using a light touch, stir in the sifted flour and gently incorporate it. Pat the dough into a circle, wrap in clingfilm and refrigerate for 30 minutes.
    3. Using a wooden spoon, handheld whisk, or electric mixer, beat the butter until it’s smooth and creamy. Add the caster sugar and continue to cream the ingredients together until they’re lighter in colour and texture.
    4. Add the vanilla extract and the egg and beat thoroughly to combine. Now, using a light touch, stir in the sifted flour and gently incorporate it. Pat the dough into a circle, wrap in clingfilm and refrigerate for 30 minutes.
    5. Using a wooden spoon, handheld whisk, or electric mixer, beat the butter until it’s smooth and creamy. Add the caster sugar and continue to cream the ingredients together until they’re lighter in colour and texture.
    6. Add the vanilla extract and the egg and beat thoroughly to combine. Now, using a light touch, stir in the sifted flour and gently incorporate it. Pat the dough into a circle, wrap in clingfilm and refrigerate for 30 minutes
    7. Flour a worktop and roll out the dough into a rectangle twice the size of your 12x16 inch baking tin. Cut in half and carefully press one layer into the tin. Spread with jam, and cover with the second half of dough, patting it into place – don’t worry if it tears – you can push scraps into any gaps. Bake at 170ºC, gas mark 3½ for 15-20 minutes, or until the shortbread is faintly golden on top. Cool for a few minutes in the tin before cutting into fingers and sprinkling with some more caster sugar.

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