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Shortbreads with Strawberry Conserve

Shortbreads with Strawberry Conserve

Shortbreads with Strawberry Conserve. Hello friends. Do you love Sunday afternoon tea time cooking?

Today I am sharing a fun guest post today from  ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book.

These biscuits look so, so sweet and reminds me of some I use to eat lots of years ago. Talking of biscuits I don’t think there is any I have not tried!?!

This looks a great recipes for sharing fun baking times with the little ones helping you to make and also cutting out lots of different shapes and sizes.

Shortbreads with Strawberry Conserve:

(Makes 20 shortbreads)

Ingredients:

250g plain flour

70g caster sugar

Pinch of salt

200g of very cold butter

½ large egg, beaten

½ tsp vanilla essence

Zest of one orange

½ jar of Bonne Maman Strawberry Conserve

Icing sugar to decorate

Shortbreads with Strawberry Conserve Method:

Preheat the oven to 170ºc / 325ºf / Gas Mark 3.

Sieve the flour, sugar and salt into a large bowl. 

Cut the butter into small pieces, add to the bowl and use your fingers to combine the fine crumbs.

Add the egg, vanilla essence and the orange zest and knead the dough until it is smooth, being careful not to overwork it.

Lightly dust a work surface with flour and use a rolling pin to roll the pastry out to a thickness of about 0.5cm.

Cut out 40 discs or rectangles as desired. 

On half of the batch cut decorative shapes (stars or Christmas trees usually work well) out of the centre. 

Arrange on a lightly greased baking tray. Put in the fridge for about an hour.

Bake for about 12 minutes or until just starting to brown. Take out of the oven and leave to cool completely.

Spread half of the shortbreads with Strawberry Conserve and use the other halves to top each biscuit off. 

Sprinkle with icing sugar before serving.

Shortbreads with Strawberry Conserve

Shortbreads with Strawberry Conserve:


About this post~

This is a guest post taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book.

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