Ingredients
-
250g butter, softened
-
1/2 cup icing sugar
-
1 tsp vanille extract
-
2 cups plain flour
-
1/2 corn flour
- Rhubarb, Strawberry & Ginger Jam
Method
Beat: Cream butter, icing sugar, and vanilla until light and fluffy.
Mix: Stir in flours to form a soft dough, then knead gently until smooth.
Chill: Divide into two discs, wrap, and refrigerate for 25 minutes.
Roll & Cut: Roll dough between baking paper to 4 mm thick. Cut 12 × 7 cm rounds from each; cut a small star from half for the tops.
Bake: Place on lined trays and bake at 160 °C for 15 minutes or until pale golden. Cool completely.
Assemble: Spread jam on whole biscuits and sandwich with star-cut tops. Dust lightly with icing sugar.
✨ Festive, buttery shortbread with a jewel-like rhubarb centre — perfect for Christmas gifts, dessert platters, or a cosy afternoon treat.
