Shortbread cookies with jam and crumbs are cooked instantly. For half an hour you can "conjure" a wonderful dessert to please your family or surprise guests. The taste familiar from childhood will not leave anyone indifferent.

What kind of jam is suitable for such baking

The classic taste of cookies is the contrast between the sweet crumb of the dough and the fruity sour accent in the filling. Use currant, plum, apple or quince jam - any berry or fruit blanks with bright acidity. Fresh fruits, zest and some lemon juice can be added to the jam.

Loose shortcrust pastry requires a thick filling.

If the jam is liquid, you can boil it a little in advance or add a couple of spoons of starch.

Syrup is drained from liquid jam with large berries, for example, cherry or strawberry, to use only berries in the filling.

Classic shortbread jam with jam and crumbs

Shortcrust pastry can be prepared in advance. In the refrigerator, it will remain fresh for three days. In frozen form - a whole month.

For the test:

  • 500 g flour;
  • 200 g butter;
  • 150 g of sugar;
  • two eggs;
  • 10 g of salt;
  • 10 g vanilla sugar;
  • 10 g of soda;
  • 5 g of citric acid.

For such an amount of dough, 200 to 300 g of jam is required.

  1. Soften the oil so that it does not lose its shape. In no case do not drown it to a liquid state.
  2. Beat a homogeneous cream of butter, sugar and eggs. All grains should dissolve. If baking is not very sugary, the amount of sugar can be reduced by a third.
  3. Set aside 50 g of flour, sift the rest and mix with soda and acid. Instead, you can loosen the dough with baking powder, add it according to the instructions on the weight of the flour.
  4. Add vanilla and salt. Do not forget about salt, even in sweet dough. It is a natural flavor enhancer.
  5. Gradually mix the flour into the butter cream.
  6. Knead the dough quickly so that it does not "drag out." The correct dough is soft to the touch, smooth and shiny on the outside and crumbly at the gap.
  7. Cookies are baked with a continuous sheet on the entire baking sheet, after which they are cut into separate pieces only in a cooled form.
  8. The dough is divided into two unequal parts. Most are used for the lower crust, the smaller for crumbs.
  9. Greasy dough will not burn, but just in case, the baking sheet is covered with parchment or sprinkled with flour. You can grease it with butter - on a slippery baking sheet it is more convenient to distribute the dough.
  10. The base is formed by hands. It should be very thin, not more than 1 - 1.5 cm. To prevent jam from flowing out, small sides are fashioned around the entire perimeter.
  11. The filling is distributed evenly. Large berries need to be cut in half.
  12. The remaining 50 g of flour is added to the second part of the dough and kneaded tightly tight.
  13. It is rubbed on a coarse grater directly above the cake.
  14. Close the layer of jam, carefully distributing the crumb from the dough with your fingers so as not to crush it into lumps.
  15. The workpiece is baked at 190 ° C for about half an hour.

The surface should not be very brown, otherwise the dough will become stiff.

Enough to bake to a corn yellow color.

Shortbread cookies with jam and crumbs on top

If the classic version may seem a little dry, then the dough with the addition of sour cream turns into a very tender crumbly cookie:

  • 400 g flour;
  • 200 g butter;
  • 100 g of sugar;
  • two eggs;
  • 50 g of sour cream;
  • 10 g of salt;
  • 10 g vanilla sugar;
  • 10 g of baking powder.

The products are prepared as usual before work: they soften the oil, sift the flour.

  1. Of all the ingredients, a fatty soft dough is kneaded. It should not adhere strongly to the hands.
  2. Most of the dough is used as a basis. First they roll it out with a rolling pin, put it on a baking sheet and knead it with hands.
  3. The rest of the dough is set aside for making crumbs. While preparing the base, it is cooled in the refrigerator. After 10-15 minutes, the dough will harden and grate easily. This technique allows you to cook crumb more crumbly.
  4. Bake the workpiece at 180 ° C for about half an hour. A completely cooled cookie base is cut into rectangular pieces.

Tasty recipe:shortbread cookies with jam

Cooking in Viennese

For the Viennese shortcrust pastry, only yolks are used, since proteins give baking density and heaviness. With yolks, cookies turn out to be more saturated in color, light and fragile.

For 400 g of flour:

  • 200 g butter;
  • 150 g of sugar;
  • two yolks;
  • 10 g of baking powder;
  • 10 g of salt.

The filling is laid out in a very thin layer, the jam is boiled until jammed.

  1. Sift flour together with baking powder.
  2. In a separate bowl all other components are connected. Oil and yolks should be warm 15 - 20ºС.
  3. Butter and egg cream is whipped for a long time to completely dissolve the grains of sugar and salt.
  4. Knead the dough, on the contrary, very quickly so that the gluten in the flour does not have time to become sour. The entire mass is wrapped in film and put in the refrigerator for an hour.
  5. The dough for the lower crust is grated and slightly crushed.
  6. Spread thick sour jam or jam on it.
  7. Cover the filling with the upper layer of crumbs. The thick layer is baked with a solid “pillow”, so there should not be too many crumbs.
  8. Bake at a temperature of 180 ° C for 20 - 25 minutes, it is very important not to overstrain the form with future cookies in the heat.

How to cook without eggs

Dough prepared without eggs can be stored in the refrigerator for a week, and in the freezer for almost two months. It is convenient to store such a workpiece, which in half an hour can turn into a fragrant homemade dessert.

Cookies with jam and crumbs, prepared according to this recipe, can be used on the vegetarian menu or cooked in Fasting, if butter is replaced with hard coconut.

For 500 g of flour:

  • 150 g of sugar;
  • 100 ml of vegetable oil;
  • 200 g butter;
  • 10 g of salt;
  • 10 g of baking powder.

If the dough is too steep, you can add a couple of tablespoons of water. The liquid should be icy 1 - 3ºС, otherwise the dough will “drag out”, and the baking will turn out to be solid.

  1. One part of the dough is distributed on a baking sheet.
  2. The second part is kept in the freezer for 15 to 20 minutes.
  3. Thick jam is distributed in a thin layer. Egg-free dough requires a particularly bright filling to taste, as it itself has a neutral taste.
  4. Bake at 180ºC for 20 to 25 minutes. The crumbs on top should not acquire a saturated color.

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On margarine

On margarine always turns out to be a successful express dough. Butter softens for an hour, and margarine - only 15 minutes. It can even be completely melted to quickly knead the dough.

For 500 g of flour:

  • 200 g margarine;
  • 200 g of sugar;
  • 50 g of sour cream;
  • two eggs;
  • 10 g of soda.

Sour cream is not an obligatory component, but it will give baking softness and tenderness.

  1. Melt margarine in a water bath so that it does not have time to boil.
  2. Dissolve sugar in it, add all liquid ingredients.
  3. Sift flour in parts directly into the egg-oil mixture and mix quickly.
  4. On a baking sheet to form the base.
  5. Spread the jam in a thin layer.
  6. Using a grater, chop light dough chips directly onto the cake.
  7. Bake at 190ºС for about 20 minutes. The crumbs from this test will not become very ruddy, even if you increase the baking time. It is better to set a timer in advance so as not to overexpose the pastries.

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Recipe from Julia Vysotskaya

Julia Alexandrovna brings the author's zest to any, the most everyday recipe. In her performance, cookies with crumbs become tall, soft and very tender. By the way, it is worth talking not about the zest, but about the date, because it is from these berries that the filling is prepared according to the author’s prescription of the TV presenter.

For the test:

  • 225 g of wheat flour;
  • 120 g of cornmeal;
  • 200 g butter;
  • 90 - 125 g of powdered sugar;
  • 20 g of baking powder.

For filling:

  • 200 g pitted dates;
  • zest from one orange;
  • 250 ml of mineral still water;
  • 10 g ground cinnamon.

The filling can be prepared in advance so that it cools well.

  1. Pour dates, fresh zest and cinnamon into water. Natural salts will play the role of flavor enhancer. Heat over medium heat until the water begins to boil.
  2. Cool the dates in a liquid. They should soften a little and soak in the scent of cinnamon and orange.
  3. Using a blender, bring the fruit to a state of homogeneous porridge, but do not turn it into liquid mashed potatoes. Not all fluid may be needed, so it should be added in parts.
  4. Dry components for the test must be sieved through a fine sieve.
  5. Combine the flour mixture with softened butter manually with light whipping fingers.
  6. Blind the butter crumbs in one bowl, wrap tightly with plastic wrap and refrigerate in the refrigerator for an hour. The dough will become more uniform and solid - in this form it is easier to knead on a baking sheet and rub on a grater.
  7. You need a deep baking sheet, as the dessert will turn out quite high. Lubricate the bottom and, necessarily, the sides with oil.
  8. Fill the bottom of the mold with a thin layer of dough. Prick it with a fork at a distance of 3-4 cm so that the cake is well baked and not swollen.
  9. Put the filling in a layer of the same thickness as the base. Grate a little crumbs on dates.
  10. Preheat the oven to 170ºС. Put a baking sheet and reduce the heat to 150ºС. Bake a little less than half an hour.

Remove from the mold and cut into individual cookies should be completely cooled workpiece.

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