Filled shortbread hearts
These gooey cookies are a real delight. The dough is quick and easy to make using a food processor.
30 filled cookies Preparation time: 10 minutes Chilling time: 15 minutes Baking time: 12-15 minutes
250 g butter
15 ml (1 T) rosewater 250 ml (1 c) icing sugar 500 ml (2 c) cake flour 80 ml (¹⁄₃ c) cornflour 45 ml (3 T) poppy seeds
cream cheese strawberry jam water and milk for brushing coloured sugar icing sugar for dusting
Preheat the oven to 180 °C. Grease a few baking sheets.
1 Shortbread Process the butter and rosewater in a food processor until creamy. Add the remaining ingredients and process until the dough forms a stiff ball around the blade. Remove and chill for 15 minutes.
2 To finish Roll out the dough to 3 mm thick and cut out hearts. Arrange half the hearts on a baking sheet. Top with a dollop of cream cheese and jam. Brush the edges with water. Cover with another heart, crimp the edges with a fork and cut an X in the middle of each top heart.
3 Brush with milk and sprinkle sugar over. Bake for 12-15 minutes. Cool slightly on the baking sheets. Transfer to a wire rack to cool completely. Dust with icing sugar.