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Shortbread cookies with strawberry jam filling recipe

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These easy biscuits combine a dairy-free homemade shortbread cookie recipe with jammy dodger-like gooey jam centres, and they're a great way to get the kids involved in the kitchen too! See method

Makes 24 cookies
20 mins to prepare and 20 mins to cook, 15 mins to cool
114 calories / serving
Freezable

Ingredients

150g margarine, softened, plus extra for greasing
75g caster sugar
200g plain flour, sifted
½ tsp bicarbonate of soda
½ tsp vanilla extract
250g 'no bits' strawberry jam

Perfect with:

Strawberries
Expertly selected for freshness and quality

Each serving contains

Energy
480kj
114kcal 6%
Fat
5g 7%
Saturates
0g 0%
Sugars
11g 12%
Salt
0.7g 12%

of the reference intake
Carbohydrate 17g Protein 0.9g Fibre 0.5g

Method

Preheat the oven to gas 3, 170°C, fan 150°C and grease and line baking trays with nonstick baking paper.
In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk. Beat in the flour, bicarbonate of soda and vanilla extract until a dough forms, then knead it lightly for 5 mins. Roll the dough out on a lightly floured surface to 1cm thickness and cut shapes using a 5 cm diameter star-shaped cutter.
Arrange spaced apart on the baking trays, then use your thumb to make an indent in the centre of each cookie. Bake for 15-20 mins and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely.
Once cool, spoon the strawberry jam into the indents in the centre of the cookies, and serve when ready.