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Delicious shortbread cookies with strawberry jam without butter: a simple treat bursting with flavor

Delicious shortbread cookies with strawberry jam without butter: a simple treat bursting with flavor

These shortbread cookies are a marvel of baking simplicity and indulgence, made without butter and filled with the sweet and tangy flavor of strawberry jam. Using sunflower oil as a substitute for butter, this recipe creates a wonderfully light and crispy texture, making every bite a delicious experience. The addition of lemon zest adds a subtle citrus note that perfectly complements the sweetness of the jam, enhancing the overall flavor profile of these cookies.

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Why you'll love it:

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 refrigeration, meaning you can make these cookies in no time. They are perfect for anyone looking for a quick and delicious treat that combines the comfort of shortbread with the freshness of fruit.

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Perfect occasion:

These strawberry jam shortbread cookies are ideal for tea time, as a snack on a busy day or as a sweet treat in a lunchbox. They're also perfect for casual get-togethers, picnics and family events, or anytime you need a treat without too much fuss. Their simplicity and delicious flavor make them suitable for both everyday life and special occasions.

Decorating 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 get-together, consider displaying them on a colorful plate or tiered cookie stand to make them even more attractive. You can also use different shapes of cookie cutters to add variety and fun to your presentation.

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Ingredients:

  • 2 eggs
  • 100 g of sugar
  • 80 g of sunflower oil
  • 300 g all-purpose flour
  • 8 g of baking powder
  • The zest of half a lemon
  • 250 g strawberry jam

Instructions:

  1. In a bowl, beat the eggs with the sugar, sunflower oil and grated lemon zest.
  2. 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.
  3. Place the dough on a sheet of floured baking paper and roll it out to a thickness of approximately 3 mm using a rolling pin.
  4. Spread the strawberry jam evenly over the rolled out dough.
  5. Roll the dough into a log and transfer it to a baking sheet.
  6. Bake in a preheated oven at 180°C (356°F) for approximately 30 minutes.
  7. Let the baked bun cool, then cut it into desired shapes or slices.

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