Jammy Christmas Shortbreads


2 ¼ cup plain flour
1/3 cup almond meal
1 cup icing sugar, plus extra for dusting
250g butter, softened
1 tsp vanilla essence
1 tsp baking powder
1 egg
250g jar raspberry jam
Pinch of salt


  1. Preheat the oven to 180 degrees.
  2. Beat the egg, butter, vanilla essence and icing sugar in an electric mixer until light and fluffy.
  3. In a separate medium bowl, whisk together the flour, almond meal and baking powder. Slowly add into the butter mixture, until a soft dough forms.
  4. Gently knead dough on a lightly floured surface until smooth.
  5. Separate the dough into halves and form into round discs, wrap in cling wrap and refrigerate for 30 minutes or until firm.
  6. On parchment paper, roll out one disc of dough out flat until 4mm thick. Flour the surface to prevent sticking.
  7. Cut biscuits from dough using round/star-shaped biscuit cutters. Gently place onto a baking tray lined with parchment paper.
  8. Repeat with remaining dough, this time removing the centres by cutting a small star with a cutter in each biscuit. Make sure you have an equal amount of whole biscuits and biscuits with centres removed.
  9. Bake biscuits until golden, about 8-15 minutes. Transfer biscuits to cool on a wire rack.
  10. Once completely cool, place whole biscuits onto a flat surface. Spoon a teaspoon of jam onto each whole biscuit, spreading almost to the edges.
  11. Dust biscuits with centres removed with icing sugar. Press on top of jam-filled whole biscuits. Serve instantly.

Makes 30