Shortbread and Jam Turnovers

An easy biscuit to make and tastes great with a cup of tea or coffee anytime of the day.

Ingredients

1½ cup caster sugar (165 g)

330 g unsalted butter
1 egg
500 g self raising flour

Method

Place butter and sugar in a bowl, mix evenly together, Add eggs and mix evenly again. Add flour and finish mixing until the shortbread is evenly mixed. Place in a plastic bag in the fridge for at least 30 minutes. Remove from the fridge and roll out to a 3 mm thickness. Cut round shapes out of the dough with a cutter and place on a paper covered baking tray. Place some jam of your choice in the middle and close the dough over. Mark with a fork and drizzle large sugar crystal on top. Bake in a preheated 180ºC oven for approx. 12 minutes.

Note: Use this shortbread for all types of cakes and slices that requires shortbread. Keep leftover shortbread in a closed container in the fridge. For a firmer, crunchier dough use plain flour instead of self raising flour.