Strawberry And Buttercream Shortbread – a delicious recipe with flour, butter, granulated sugar, egg, powdered sugar, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour into a large bowl. Cut in 1/2 cup butter until mixture resembles fine breadcrumbs. Add sugar and egg and mix until combined. Knead until smooth then wrap in plastic wrap and chill for 15 mins, until firm.
2
Preheat oven to 400u00b0F. Roll dough out until 1/4 inch thick. Cut out 20 - 3 inch discs using a fluted cutter. Arrange on 2 baking sheets. Cut a 1 inch disc out of the center of 10 discs. Bake for 9-10 mins, until just starting to turn golden brown. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the filling, beat together powdered sugar and butter until smooth and creamy. Sandwich cookies together with buttercream and jam. Dust with powdered sugar.
383
kcal
Calories
4
g
Fat
80
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, ½ tbsp butter, softened, 1/2 cup granulated sugar, 1 None egg, beaten, and more.
Yes, Strawberry And Buttercream Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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