This recipe is a beut! Essentially you are making a shortbread and adding a jar of jam and voilia! You have afternoon tea. If the jam is too sweet these can be a little sweet, so try your jam and if it is a tad sugary add a pinch of salt. Or you can use a homemade jame where you control the sweetness level or use a polish jam sparingly that is more tart or use a sugar free jam. Normal jam is fine, but i have found its a bit to sweet, just sayin!
4 cups flour
2 tsp. baking powder
pinch of salt
500g unsalted butter/ room temp
2 cup sugar
4 egg yolks
1 jar of raspberry or blackberry jam (apricot or plum are great too, anything you want really!)
1. Cream the butter and sugar for about 3 minutes, add egg yolks and mix until the sugar is dissolved and the mixture is light. Slowly add sifted the flour mixture and baking powder and mix until the dough just begins to come together.
2. Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half. Wrap halfl in plastic wrap andfreeze for at least 30 minutes or up to 3 hours or until it is hard enough to be grated.
3 Press the other half of the dough into a buttered rectangle 25 x 33cm tray (or whatever you have handy) and refrigerate for 30 mins to allow the gluten to relax.
3. Turn the oven on to 180c
4 Remove the tray from the fridge and cover the base in the jam (try to keep it away from the edges to prevent the jam causing the edges to stick as it heats up)
5 Remove the frozen dough from the freezer and using the large holes of a box grater grate over the jam
6 Bake until light golden brown, about 25–30 minutes. Let cool completely in pan, on a rack, before dusting lightly with icing sugar and cutting into squares.