Shortbread Jammers
Updated March 5, 2025
- Total Time
- 45 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound unsalted butter, at room temperature
- ¾cup granulated sugar
- 1teaspoon fine sea salt
- 1teaspoon vanilla extract
- 2cups all-purpose flour
- ⅓cup rice flour (all-purpose flour may be substituted)
- 1cup thick fruit jam, preserves or marmalade
Nutritional analysis per serving (16 servings)
210 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.
- Step 2
Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
- Step 3
Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.
- Step 4
Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.
Private Notes
Comments
I found 8 x 8 too small. My shortbread was not cooked through even after 15 extra minutes. I trashed most of the first batch (used the edges for crumbs) and made a second batch in a quarter sheet pan. This worked for me.
Rather than spreading each piece of shortbread with jam, I spread jam on the whole slab after cutting but before separating.
I also made a version where I cut the shortbread into triangles and dipped the long edge in melted chocolate and then the crumbs. Pretty and delicious!
I made this recipe last week and it called for a 13x9-inch pan. (Hence, the note about the "long side.") I opened the recipe to make the shortbread jammers again today (they were delicious) and noticed that they changed the pan dimensions to 8x8. It seems they neglected to edit the preparation instructions.
Can't imagine why the food editors would think this recipe works better in an 8 x 8 pan than in a 9 x 13. Like other commenters, I first tried an 8 x 8 with disastrous results. It was not done even after baking for 50 minutes. In a 9 x 13, it baked perfectly in 35.
When I make these soon, I will definitely line the pan with cooking parchment. It will ensure the shortbread doesn't stick, and leaving long ends sticking out will make it easy to lift out the shortbread without breaking the slab.
If making this in an 8x8 pan, I would consider scoring it in 4 parts and removing those as carefully as you can (or be okay with some fallout if you flip it out of the pan carefully). 35 minutes was exactly right for golden edges for me! The removal in one big piece cause some breakage, but I just made smaller squares and used the broken pieces to crush for the topping. Don't skimp on the (quality) jam! It's such a key part of the whole package.
I just made this according to recipe, in the 8x8 pan, and they turned out great. My only question is why cut the shortbread into squares before putting the preserves on? I did not do it way. Instead I cut the finished 8x8 pastry into 3 equal parts, and put a different preserve on each one, so more variety. Highly recommend.