Skip to main content

Shortbread Jammies


I made three batches of shortbread in the run-up to Christmas. Then, I just got bored and saved the dough in the freezer.

Here it's reincarnated for a sudden butter and sugar craving. First I shaped it into rounds, then pressed with my thumb to form a dent I filled with blackcurrant jam straight out of Kissan's new easy squeezy tube.

In the oven at 180C for 30 minutes, and the yummiest cookies in the world!

Comments

Srivalli said…
wow..they sure look so pretty..I am keeping myself motivated ok..:)..still thanks again!
hmmmm....you could have passed them to me if you got bored of it dear..he he...just kidding...
those jammies look yummy
CurryLeaf said…
Yumm one of my favourite cookies Simran.Looks great
Its always wonderful to have something when the mood is right. Happy New Year Simran. Looking at blogs after a very long time.
Ranjani said…
They look perfectly gorgeous!!
Sheetal Kiran said…
Mmmm ... hmm ... hmmm ... these look divinely cute Simran!
Rachel said…
They look so pristine...Long time since I've been here...how have you been?
Anonymous said…
how sweet are those shortbreads! must taste amazing as well!
Unknown said…
Yum.. these look like they must have baked up into wonderful little things! Did you love them?
Karina said…
Thanks for the comment. These shortbread jammies look very appetizing. I'll be following your blog.

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…