I made these with the Boozy Strawberry Jam I made last summer. The saltiness of the shortbread is offset very nicely by the sweetness of the jam. A nice little taste of summer berries in the cold, grey and snowy winter.
7. Remove from the mixer and stick the dough in the fridge for a few minutes. This will help form the cookies and prevent them from spreading too much. Line a baking tray with parchment paper. Form balls of dough about 1 inch in diameter and space them on the sheet. Gently flatten with the palm of your hand.
8. With the handle of a wooden spoon, make a hole in each ball, just be careful not to go straight trough. Then use a 1/4 tea spoon measuring spoon and gently widen the well in the dough.
You can also use your finger or a thimble for this.
9 .Bake for 8 minutes then remove from the oven. If the wells have puffed up, just press them down again. Spoon in the jam.