Preparation info
  • Makes


    small shortbreads
    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

At the restaurant we use a small muffin pan to give shortbread that are about 3 cm (1¼ in) diameter. You can make bigger ones, using a pan with larger cups, if you wish. A red jam looks most attractive. The jam filling can be replaced with lemon or passionfruit curd, or you can make the shortbreads without any filling. You will need a tool with a cylindrical handle, such as a wooden spoon, to make a small indentation in the top of each shortbread.