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Scottish Shortbread with Strawberry Rhubarb Jam CLINTON KELLY

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ingredients
SCOTTISH SHORTBREAD:
1 and 1/4 cups rolled oats
1 teaspoon Kosher salt
1 and 1/4 cups all-purpose flour
2 sticks unsalted butter (softened)
1/2 cup confectioners’ sugar
STRAWBERRY AND RHUBARB JAM:
1/2 pound rhubarb (ends trimmed, cut into 3/4-inch pieces)
1/2 pound strawberries (hulled, halved)
3/4 cup granulated sugar
1 lemon (zested and juiced)
1 teaspoon Kosher salt

directions
For the Scottish Shortbread:
Preheat the oven to 325ºF.
In the bowl of a food processor fitted with a blade attachment, add the oats and process until texture is a finely ground flour and remove to a large bowl. Add the all-purpose flour and salt and whisk to combine. Set aside.
In the bowl of a standing mixer, add the butter and confectioners’ sugar, and beat until light and fluffy, about 2-3 minutes. With the mixer on low, add the flour mixture to the butter mixture and mix until combined. Remove dough to a lightly floured work surface and knead briefly if necessary, until the dough comes together. Roll out dough to a 1/2-inch thickness and slice dough until 1×3-inch rectangles and transfer to prepared baking sheet. Place in the oven and bake until golden brown, about 30-35 minutes. Remove from the oven and allow to cool completely. Serve with strawberry and rhubarb jam.
For the Strawberry and Rhubarb Jam: In a large saucepan over medium heat, add the rhubarb, strawberries, sugar, lemon zest and juice, and salt. Bring to boil and stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50 – 60 minutes. Remove from heat and allow to cool completely.
Tip: Set up a jam bar for your tea party and offer a selection of your favorite jams!

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