Ingredients

• 200 g (1¼ cups) cake flour
• 100 g (½ cup + 5 tsp) cornflour
• 100 g (½ cup) castor sugar
• 200 g (¾ cup + 2 tsp) butter, cold, cubed
• 65 ml (¼ cup) Rhodes Quality Strawberry Jam
• icing sugar for dusting, sifted

Method

1. Sieve the flour, corn flour, castor sugar into the bowl of an electric mixer fitted with a k-beater.
2. Add the butter and beat until the mixture comes together like cookie dough.
3. Form the dough into 24 even sized balls.
4. Use the back of a straight teaspoon to make a hole down to the middle of each shortbread ball.
5. Fill the hole with Rhodes Quality Strawberry Jam.
6. Pinch the dough together to close the hole.
7. Place the shortbread balls on a baking sheet that has been lined with baking paper.
8. Bake the cookies in an oven that has been preheated to 180 ̊C for 12 – 15 minutes, or until lightly golden.
9. Remove the cookies from the oven and allow to cool for a few minutes.
10. Toss the shortbread cookies in the icing sugar and place on a cooling rack until completely cooled.

Cooking Tip:

Fill a syringe with Rhodes Quality Jam and use to easily fill the holes in the shortbread.