Blackberry Jam Grated Shortbread

40 Bars
1 hr

Ever thought of grating your shortbread dough? Here's a reason to do just that! By breaking up the dough into small bits, you're able to get an extremely soft and luscious cookie, something that you probably wouldn't get if you just rolled the dough.

By avoiding the use of pressure, the dough bakes with all the air pockets between the grated pieces, melding into an almost fluffy result which crumbles beautifully and melts in your mouth. The glue for the two pieces is a jam that can be any choice of fruit jam.

The dough can also be frozen for up to one month.


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Blackberry Jam Grated Shortbread

Recipe details

  • 40  Bars
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Ingredients


  • 2¾ cups (330 grams) all-­purpose flour
  • 1¼ tsp baking powder
  • 1 tsp ground cardamom
  • ½ pound plus 6 tbsp (312 grams) unsalted butter, at room temperature
  • ²⁄3 cup (132 grams) caster sugar
  • 1 ½ tsp grated zest of lemon
  • 1½ tsp salt
  • 3 large egg yolks
  • 1 cup blackberry jam, or any jam you'd like
  • 50 grams slivered almonds

Instructions


In a medium bowl, whisk together flour, baking powder and cardamom. Set aside.
In a mixing bowl fitted with paddle attachment, cream the butter and sugar at high speed until fluffy, add lemon zest and salt, continue beating until light and fluffy. Reduce the speed to low and add the egg yolks one at a time. Then gradually add the dry ingredients, mix until fully combined.
Divide the dough into two equal pieces, wrap with cling wrap and place in the freezer for about 30 - 40 minutes.
Preheat the oven to 350°F (175°C). Line a quarter sheet pan with parchment.
Take out one of the doughs and using the side of the grater with the largest holes, grate into the prepared pan, spread evenly using a spatula and be careful not to press down the dough.
Then add the jam on top and spread evenly. Take out the other dough and grate onto a separate tray or large plate. When done, spread the grated dough on top of the prepared dough and jam. Adjust until even (remember don't press down) then add the slivered almonds on top.
Bake in the middle of the oven for about 35-40 minutes. Let cool before cutting.

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