Serves 15
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While simple, these jam shortbread snowflakes are stunning, and come with sweet and fruity flavours of cherry, raspberry and apricot. Feel free to substitute with your favourite flavours, or use a star cookie cutter if that’s more accessible for you.


  • 250 g butter, at room temperature
  • 1 tsp vanilla extract
  • 1¼ cup (200 g) icing sugar
  • 2⅓ cup (350 g) plain flour
  • ½ cup (75 g) wheaten cornflour
  • 2 tbsps milk
  • ½ cup (160 g) jam
  • 2 tbsps icing sugar, extra

Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, and milk, in two batches. Divide dough in half, enclose in plastic. Refrigerate for 30 mins.


Preheat oven to 160 C (140 C fan-forced). Line oven trays with baking paper.


Roll one half of the dough between sheets of baking paper until 3 mm thick. Cut out snowflakes using 9.5 cm snowflake cutter, re-rolling scraps as necessary. Place shortbread about 2.5 cm apart on trays. Repeat with remaining dough. Cut out centres of half the snowflakes using 6 cm snowflake cutter. Refrigerate for 15 mins.


Bake shortbread for 10 mins. Stand for 10 mins; spread large shortbreads with 1 tsp jam. Top with snowflake cut-outs. Bake for a further 5 mins.


Dust shortbread with sifted extra icing sugar before serving.

Not suitable to freeze or microwave.

Photo: bauersyndication.com.au

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