Shortbread Cookies with Apple Cider Jam
Yield: 20-30 cookies
 
Slightly adapted from The Great British Bake Off Season 5
Ingredients
For the shortbread:
  • 4 eggs – 2 to be hard boiled
  • 10oz / 2¼ sticks unsalted butter, at room temp
  • 1 cup granulated sugar
  • 1 tbl vanilla
  • 2½ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 egg for egg wash
  • Sugar in the raw for sprinkling (optional)
For the apple cider jam:
  • 4-5 apples, peeled, cored and chopped
  • 2 cups apple cider
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 1 tsp cinnamon
  • pinch of ground nutmeg
  • pinch of ground clove
  • ½ cup granulated sugar
Instructions
Make the shortbread
  1. Hard boil 2 of the 4 eggs – place 2 eggs in a small sauce pot and just cover with cold water. Bring to a boil, remove from the heat immediately, cover and set a timer for10 minutes. When the timer goes off put the eggs in cold water to stop the cooking.
  2. Peel the eggs, discard the whites and press the yolks through a fine mesh sieve. Combine with the remaining 2 eggs and vanilla, whisking just to mix. Set aside.
  3. Cream the butter and sugar together until light and fluffy. Add the egg mixture, scraping the sides of the bowl once to fully combine.
  4. In a separate bowl, combine the flour, salt and cinnamon. With the mixer on low, slowly add the dry ingredients and mix until just combined.
  5. Wrap the dough in plastic wrap, shaping it into a flattened rectangle. Refrigerate 30 minutes or up to a few days.
  6. When ready to bake, preheat the oven to 350˚F and take the dough out of the fridge to soften slightly. While it does beat one egg in a small bowl for egg wash and get your sugar in the raw ready if using – set both aside.
  7. Cut the rectangle in half and set one half aside, place the other half in between two pieces of parchment, flouring each side to prevent sticking.
  8. Roll to about ¼ inch thick and use a cookie cutter or knife to cut out whatever shape or size cookie you like. Place on a parchment lined baking sheet and brush each with egg wash and sprinkle with sugar in the raw.
  9. Bake the cookies 15-20 minutes, rotating halfway through, until golden brown.
Make the apple cider jam:
  1. Combine all of the ingredients in a pot and bring to a boil. Reduce to a simmer and cook over med-low heat, stirring occasionally, for 30-40 minutes. Serve warm or at room temp over ice cream with a cookie or two.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/great-british-bake-off-shortbread-cookies-with-apple-cider-jam/