This is Jem’s jam shortbread. I loved it straightaway: it’s so simple and so good. I love it with any jam that’s not too sweet but I usually use strawberry, raspberry or plum (it’s very special with fig jam, too). It’s my children’s favourite kind of thing — a bit like those biscuits sandwiched together with raspberry jam that shows through the round window in front. You can use more jam if you like a lot.
Put the butter and sugar in a good-sized bowl and work them together by hand or with
Divide the dough in half. Roll out one half on a lightly floured surface so that it will fit into your tray. It should be
Cut into shapes with a cookie cutter, or just into squares or diamonds. Or you can leave it in one piece and keep cutting chunks out of it as you go past. It will keep in a biscuit tin for 5 or 6 days.
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