Shortbread with homemade jam...
One of my favorite sweet baked goods is Scottish Shortbread many years ago my Mom got a stoneware mold for baking shortbread over the years the included recipe has been tweaked so it bakes better.
And a number of years ago Mom got me a couple of different molds one just like hers and a slightly different mold. And then I made another addition by baking it with some of the homemade jams Mom has made.
Shortbread can be fussy especially using the molds so we also used a donut shaped non-stick baking pan as well as my two molds for this.
Scottish Shortbread:
1.5 cups sifted flour
.5 cups cake flour
1 cup confectioners sugar
1/4 tsp salt
1 cup butter softened to room temperature
Optional:
.5 cup thick jam.
Preheat the oven to 325 degrees
If using a stoneware pan or some other baking pan(except non-stick) spray liberally with non stick cooking spray.
I wear latex or non-latex type medical gloves so that the dough does not get all over my hands.
Mix all ingredients together using your hands until the mix forms a soft dough, this takes a few minutes to do you need to make sure all the dough is well mixed.
Without the jam filling press the all dough firmly into the pan and bake for aprox 45 minutes until the shortbread is golden around the edge and tan in the middle and when you touch it in the middle it is springs back up. When using a stoneware pan it is important to not let it cool for longer than 20 minutes as the shortbread tends to stick harder to the pan the cooler it gets. Use a knife along the inside edge to loosen. And flip onto a flat surface like a cutting board or large flat plate.
With the jam filling only put half the recipe in the mold/pan and press in firmly. Then spread the jam evenly on top make sure you use a thick jam, thinner jams will make a mess. then press the second half of the shortbread mix on top of the bottom layer and jam. Bake about 5-10 minutes longer than the unfilled but follow the same cooling and removal instructions above.
The non stick pans worked just fine and of course the short bread came out with no problems. However we did not make a jam batch just straight shortbread. Same cooking time/temperature rules apply for the non-stick pan as the unfilled stoneware mold instructions.
I cleaned the mold before taking this final picture just FYI it does not look this clean after removing the shortbread!
And a number of years ago Mom got me a couple of different molds one just like hers and a slightly different mold. And then I made another addition by baking it with some of the homemade jams Mom has made.
Shortbread can be fussy especially using the molds so we also used a donut shaped non-stick baking pan as well as my two molds for this.
Scottish Shortbread:
1.5 cups sifted flour
.5 cups cake flour
1 cup confectioners sugar
1/4 tsp salt
1 cup butter softened to room temperature
Optional:
.5 cup thick jam.
Preheat the oven to 325 degrees
If using a stoneware pan or some other baking pan(except non-stick) spray liberally with non stick cooking spray.
I wear latex or non-latex type medical gloves so that the dough does not get all over my hands.
Mix all ingredients together using your hands until the mix forms a soft dough, this takes a few minutes to do you need to make sure all the dough is well mixed.
Without the jam filling press the all dough firmly into the pan and bake for aprox 45 minutes until the shortbread is golden around the edge and tan in the middle and when you touch it in the middle it is springs back up. When using a stoneware pan it is important to not let it cool for longer than 20 minutes as the shortbread tends to stick harder to the pan the cooler it gets. Use a knife along the inside edge to loosen. And flip onto a flat surface like a cutting board or large flat plate.
The non stick pans worked just fine and of course the short bread came out with no problems. However we did not make a jam batch just straight shortbread. Same cooking time/temperature rules apply for the non-stick pan as the unfilled stoneware mold instructions.
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