These shortbread cookies are a marvel of baking simplicity and deliciousness, made without butter and filled with the sweet, tangy flavor of strawberry jam. Using sunflower oil as a substitute for butter, this recipe creates a wonderfully light and crisp texture, making each bite a delightful experience. The addition of lemon zest adds a subtle citrusy note that perfectly complements the sweetness of the jam, enhancing the overall flavor profile of these cookies.
Why You'll Love This:
These cookies offer a healthier alternative to traditional shortbread while maintaining the rich, satisfying taste that shortbread lovers crave. The dough is easy to work with and doesn't require chilling, which means you can have these cookies ready in no time. They are perfect for anyone looking for a quick, delicious treat that combines the comfort of shortbread with the freshness of fruit.
Perfect Occasion:
These strawberry jam shortbread cookies are ideal for teatime, as a snack during a busy day, or as a sweet treat in a lunchbox. They are also perfect for casual gatherings, picnics, and family events, or anytime you need a sweet treat without too much fuss. Their simplicity and delightful flavor make them suitable for both everyday and special occasions.
Decoration Tips:
For a beautiful finish, dust the cooled cookies with powdered sugar, or drizzle them with a simple glaze to add a touch of elegance. If you're serving them at a gathering, consider presenting them on a colorful plate or a tiered cookie stand to make them even more appealing. You can also use different shapes of cookie cutters to add variety and fun to your presentation.
Ingredients:
- 2 eggs
- 100 g sugar
- 80 g sunflower oil
- 300 g all-purpose flour
- 8 g baking powder
- Zest of ½ lemon
- 250 g strawberry jam
Instructions:
- In a mixing bowl, beat the eggs with sugar, sunflower oil, and grated lemon zest.
- Sift the flour with the baking powder and gradually add it to the egg mixture, kneading until the dough is smooth and no longer sticks to your fingers.
- Place the dough on a floured piece of parchment paper and roll it out to a thickness of about 3 mm using a rolling pin.
- Spread the strawberry jam evenly over the rolled-out dough.
- Roll the dough into a log and transfer it onto a baking tray.
- Bake in a preheated oven at 180°C (356°F) for about 30 minutes.
- Allow the baked roll to cool, then cut it into desired shapes or slices.
Enjoy!
