Tender, crumbly shortbread cookies with a raspberry center — a classic homemade bake. The dough comes together from a handful of simple ingredients, while the thick jam bakes into a vivid, fragrant jewel in the middle. A lovely recipe for tea, children’s tables, and everyday baking.
Ingredients
- All-purpose flour — 12.3 oz | 350 g
- Sugar — 5.3 oz | 150 g
- Unsalted butter, softened — 5.3 oz | 150 g
- Cornstarch (or potato starch) — 2.5 oz | 70 g
- Eggs — 2
- Vanilla sugar — 1 packet
- Raspberry jam or preserve — 1 jar
How to Make
- Preheat the oven to 338°F | 170°C. Line a baking sheet with parchment paper.
- Beat the softened butter with the sugar and vanilla sugar until light and fluffy, 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition until smooth.
- Sift the flour with the starch and add to the butter mixture. Quickly knead into a soft, uniform dough.
- If needed, chill the dough for 15–20 minutes to make shaping easier.
- Roll the dough into walnut-sized balls and arrange them on the baking sheet. Make an indentation in the center of each with your finger or the back of a small round spoon.
- Stir the jam until smooth. Fill each indentation with a small amount of jam, about 1/2 teaspoon.
- Bake for 12–15 minutes, until the edges are lightly golden. The centers should remain pale.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
Nutritional Information
| Serving | 1 cookie |
| Calories | ≈ 173 kcal |
| Protein | ≈ 2 g |
| Fat | ≈ 8 g |
| Carbohydrates | ≈ 23 g |
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Tips and Variations
- Use a thick jam. If it seems too loose, simmer it for 2–3 minutes over low heat until slightly thickened, then cool.
- Are the cookies spreading too much? Chill the shaped cookies for 10 minutes and bake them from a cold baking sheet.
- Apricot, blackcurrant, or strawberry jam also work well — choose one without large fruit pieces.
- Store the cookies in an airtight container at room temperature for 3–4 days.
Frequently Asked Questions
Can I use jam with fruit pieces?
Yes, but it is best to blend it or press it through a sieve so the pieces do not interfere with shaping a neat center and the cookies do not crack.
Why do the cookies crack at the edges?
This usually happens when the dough is too cold or too firm. Let it sit at room temperature for 5 minutes and shape it without pressing too hard, making a shallow but clear indentation.
Can I freeze the dough?
Yes. Shape the balls with the indentation, freeze them on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes to the baking time.