Cranberry Jam Filled Shortbread Cookies

Ingredients

4 oz unsalted butter, 1 stick, brought to room temperature and cut into cubes
2 oz sugar, ¼ cup, suggest light brown and any relatively fine is good
4 oz all purpose flour, ½ cup, plain flour
2 oz cornstarch, ¼ cup cornflour
6 tsp cranberry sauce approx, or other fruit jam

Directions

Preheat oven to 350F
Cream the butter and sugar – can use hand blender or a ‘proper’ mixer, both will work.

Add flour and corn starch/cornflour and mix together but be careful not to over mix.

Roll out mixture on a surface floured with a little corn starch to around ¼ inch thick. Don’t worry that it will probably crack,just put to one side and add to leftovers after cutting.

Cut into squares or rectangles around 1 ¼ – 1 ½ inch across. Press together the leftover pieces, roll out again and cut more squares/rectangles until all of the mixture is used up.

Spoon a little jam on top of one square/rectangle – around ½ tsp for the suggested size – and put another square/rectangle on top and press edges together. It’s easiest to do this by gently pressing with the side of a knife.

Place shortbread on a baking tray and bake for approx 10 minutes until lightly golden.

Remove onto a cooling rack while still warm, or at least ensure loosened on tray. You can sprinkle with sugar while still warm if you like.