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.