Cranberry jam filled shortbread cookies

Ingredients

• 4 oz unsalted butter (110g, 1 stick, brought to room temperature and cut into cubes)
• 2 oz sugar (55g, 1/4 cup, suggest light brown and any relatively fine is good)
• 4 oz all purpose flour (110g, 1/2 cup, plain flour)
• 2 oz cornstarch (55g, 1/4 cup cornflour)
• 6 tsp cranberry sauce (approx, or other fruit jam)

Instructions

1. 1

   Preheat oven to 350F/180C.

2. 2

   Cream the butter and sugar - can use hand blender or a 'proper' mixer, both will work.

3. 3

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

4. 4

   Roll out mixture on a surface floured with a little corn starch to around 1/4 inch/3-4mm thick. Don't worry that it will probably crack,just put to one side and add to leftovers after cutting.

5. 5

   Cut into squares or rectangles around 1 1/4 - 1 1/2 inch/3 - 4cm across. Press together the leftover pieces, roll out again and cut more squares/rectangles until all of the mixture is used up.

6. 6

   Spoon a little jam on top of one square/rectangle - around 1/2 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 (see picture above).

7. 7

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

8. 8

   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.