I am certain that you will love these gluten-free Jam Shortbread Cookies.
Their elegant appearance completely belies the ease with which they are made. The buttery shortbread is melt-in-the-mouth delicious and finished delightfully with a topping of jam. They are lovely served at any time but I find them an ideal addition to my Christmas baking.
I’m particularly fond of small bites of dessert; over time you will see a number of such recipes here.
Mini desserts may be small in size but they have enormous appeal. To me, they’re an indulgent treat to enjoy without going overboard on calories. Besides, you can enjoy a greater variety if the foods are small.
If you’ve read the book “French Women Don’t Get Fat” you will have learnt that French women eat bread and pastry and drink wine. They enjoy cream and butter. They enjoy it all; it’s just that they have moderate amounts. It’s all about portion control. So, using this strategy, it is possible to have your cake and eat it too!
Not only is this buttery shortbread irresistibly delicious, but it is also easily prepared. There’s no blending of ingredients by hand; just put the icing/confectioners’ sugar, flours, almond meal, butter and almond essence into a food processor. Whiz just until the mixture starts to come together. It’s that simple.
The mixture is then rested in the refrigerator for a half hour before it’s rolled into small balls and placed into a mini muffin tin. With the tips of your fingers, flatten the mixture a little before baking. After baking, whilst still warm, a small indent is made in the top of the shortbread. When cooled, they are carefully turned out. And I do stress carefully. This is the most difficult part of the recipe as the Jam Shortbread Cookies are very fragile. When turned out, fill the cookie indent with a jam of your choice. I feel that good raspberry or plum jam is a perfect choice, but today I have also used Apricot Jam to give a contrasting colour. A dusting of icing sugar is the final flourish.
These lovely gluten-free shortbread cookies are enjoyed equally by those who have a restricted diet and those who don’t.
In fact, with some people, I frequently serve gluten-free food without declaring it. Do you notice that some people hear the words ”gluten-free” and automatically reject the food? They’ve clearly had a bad experience. I assure you that any gluten-free recipes I share with you will be able to be enjoyed by all of your family and friends.
When ready to serve, place the shortbread cookies on a pretty serving platter. There won’t be any judgement if they don’t all make it. 🙂 After all, you need to practice quality control! Please let me know in the comment section below if you try them. Enjoy!
Xx Alex
P.S. For another delicious sweet treat, try out my Pecan Puffs or Decadent Chocolate Brownies!
Jam Shortbreads
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 70 g pure icing sugar confectioners’ sugar
- 165 g plain flour/all purpose flour I used Orgran Gluten Free Plain Flour
- 65 g corn flour check it is made from corn and not wheat
- 30 g almond meal
- 250 g butter cut into cubes
- almond essence a few drops
- extra icing sugar for dusting
- 4 tablespoon jam I used raspberry and apricot
Instructions
- Preheat the oven to 180 Degrees C (350 F).
- I used silicone mini muffin cases that do not require greasing*. If using metal tins you will need to grease each cup well with butter.
- Sift together icing sugar and flours, add almond meal.Put in a food processor.Add cubed butter and a few drops of almond essence.
- Process until the mixture just begins to come together.
- Turn onto cling wrap, bring the dough together and form into a disc. Refrigerate for about a half hour so the mixture is easier to handle. If it is still too sticky, return to the refrigerator for a short time.
- Roll the mixture into small balls, about the size of a rounded teaspoon.*Place the small balls into the mini muffin cups, flattening the tops slightly with your fingers. If the dough is sticky, have a small bowl of flour nearby to lightly dip your finger-tips.The dough should come about ⅓ of the way up the side of the tin.
- Bake in the pre-heated oven until a light gold colour, about 12-15 minutes.Remove from the oven and, using the handle of a wooden spoon, make a small indentation in the top of each biscuit.*
- Cool in the tins. Place a clean tea towel on your bench, turn the silicone mould over and gently ease the shortbread cookies out. If using a metal mould, gently tap the mould on the bench so the shortbreads fall out. Be careful, the cookies are very fragile.*
- Once cool, put some jam in the cavity and dust with icing sugar to serve.
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Terri Steffes
There’s not many cookies I don’t like. These look absolutely delicious! I love the different colored jellies.
Alexandra
Thanks so much, Terri!
soonjoo
So adorable! I’ve been enjoying tea every afternoon and I always think about some sweets that can go with it and this jam shortbreads would be perfect!
Alexandra
Yes, this is perfect for that! 🙂 Enjoy!
D
Such cute and simple desserts! I grew up in Australia and remember eating these but I have never actaully made them. Since I am very far away from Australia (I live in Cyprus) I think it is time to make them myself! Thank you for this and I love how your steps are easy to follow especially with the photos!
D, xo || from https://livedreamcreate-d.com
Alexandra
Hi D! Oh, how do you find Cyprus? I have always wanted to visit 🙂 I hope you will love this recipe.
Joan
This will be so good for Christmas, and they look so delicious.
Alexandra
Thanks, Joan! I agree 🙂
Michelle Huddleston
I love finding recipes that fit my family’s eating preferances. Excited to make these! XO
Alexandra
Thank you, Michelle! So glad you like it!
Nessa
they are really so cute and looks so yummy!! perfect for this season !
Alexandra
Thank you, Nessa!!
Kelly Bolen
These look amazing! Saved and followed you on Pinterest they look so good! Can’t wait to try them!
Alexandra
Oh thank you so much, Kelly! 🙂 I really appreciate it!
Jessi Joachim
These shortbread cookies look amazing! I love baking this time of the year, and these look so delicious and easy! I think my daughter would love to make these with me.
Alexandra
That sounds lovely! I always love to make these with my Mum. Baking is fun, especially at this time of year, I agree! 🙂
Marilyn
Aaahhhmmm my gosh those look so good!! I agree, bite sized desserts call me all day long! They are definitely more appealing and so easy to eat too. Oh, and I don’t have to share a bite or taste with someone else ?.
Alexandra
Hi Marilyn! So glad you love the look of these 🙂
Anisa
Great recipe !! I will have to make this
Alexandra
Please do, and let me know what you think 🙂
Stacie
Those look so tasty! I love that they’re not too big. They’re the perfect size for enjoying a sweet treat without guilt!
Alexandra
That’s exactly right, Stacie!! Enjoy 🙂
Jaclyn Musselman
I love jam shortbreads and these sound even better because they are gluten free. I will be giving this recipe a try!
Alexandra
I look forward to hearing what you think, Jaclyn! 🙂
Fran
This recipe looks like a great one to try with the kids! I can’t wait to have a minute to bake with them and decorate the house!
Alexandra
Hope you’ll all enjoy this, Fran! 🙂
Alice
On my Christmas baking list for sure. Yum!
Alexandra
Yay! Enjoy, Alice 🙂
Brian
Perfect with a cup of coffee!
Alexandra
My favourite way to enjoy them also, Brian 🙂
Amber Myers
These look so good! I just love cookies. I’ll have to make these with my kids during the holidays.
Alexandra
Hi Amber! Hope you and the kids will enjoy baking these 🙂
Chad
These cookies are amazing! Hard to resist eating the whole plate 🙂
Alexandra
I agree Chad, they are seriously tempting. Best to have friends around if you make them. 😉