A lovely shortbread to make for Christmas or any time of the year.
Ingredients
- 115 g butter
- 1/2 cup sugar
- 1 egg yolks beaten
- 1 cup self-raising flour sifted
- 1/4 tsp salt
- 1/2 cup pitted dates chopped
- 4 tbs raspberry jam
Method
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Step 1Cream butter and sugar in a bowl.
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Step 2Add beaten egg yolk, then sift in flour and salt.
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Step 3Roll out half the mixture to line a shallow, square cake tin.
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Step 4Spread thinly with jam, then add a layer of chopped dates.
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Step 5Place the remainder of the shortbread mixture on top.
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Step 6Bake at 150C for 35-40 minutes.
Equipment
- 1 square cake pan
Recipe Reviews (3)
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