Dessert Recipes

Jam Shortbread Snowflakes

January 25, 2021

Serves 15
Prep Time
Cook Time
Difficulty Level
2 / 5

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.




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.