blackcurrant jelly shortbread cookies.

The classic jam drop with a buttery shortbread makeover and a wobbly blackcurrant jelly centre.

Dietary: Vegetarian
Setting Time: 3 hours
Makes: 6-12 biscuits

Shortbread:
150g unsalted butter, softened
100g caster sugar
1 egg yolk
1 teaspoon vanilla extract
230g plain flour
Pinch of sea salt

Jelly Centres:
1 x 85g packet blackcurrant jelly crystals
125ml boiling water

Method:
Preheat the oven to 160°C fan-forced and line two baking trays.
Beat the butter and sugar for 3 minutes until pale. Mix in the egg yolk and vanilla.
Add the flour and salt and mix until a soft dough forms.
Roll into tablespoon-sized balls and press a deep indent into each centre.
Chill for 15 minutes, then bake for about 15 minutes until lightly golden. Re-press the centres if needed and cool completely.
Dissolve the jelly crystals in the boiling water and freeze for 30-40 minutes until thick and jam-like.
Stir until smooth, spoon into the centres and refrigerate for about 3 hours until set.

Tip:
Take them out of the fridge 20 minutes before serving. Store refrigerated for up to 3 days.