Shortbread

1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
2. Place all ingredients into bowl. Process for 1 minute, speed 5. Scrape down every 20 seconds or so.
3. Place dough onto the bench and knead by hand until a smooth ball is formed.
4. Roll dough between two large pieces of baking paper until 4-5mm in thickness. The thicker they are, the easier to handle.
5. Using a flower shaped biscuit cutter, cut shapes from the dough and place shapes onto the baking trays.
6. If they rip or tear you will be able to push it back together.
7. You should be able to cut out 30-40 shapes depending on your cutter size.
8. Bake for 10 minutes or until slightly golden. Each oven does vary so watch them closely.
9. Allow to cool.

Jam

1. Whilst bases are cooking and cooling, start on the jam.
2. Place everything into bowl.
3. Cook at 100 degrees, speed 2 for 25 minutes with steaming basket on top.
4. Insert measuring cup into lid and blitz on speed 8 for 20 seconds or until smooth.
5. Allow to cool slightly to avoid burning yourself.

Assembly

1. Place a little jam on the underside of one shortbread shape.
2. Place another shortbread on top of the jam.
3. Be sure not to over fill these as the jam will spill out and be messy to eat.