This shortbread is just beautiful. Two layers of pale, buttery shortbread sandwich a dark red stripe of jam. You can make it several ways, depending on the flavors you wish to combine. I usually use Classic Shortbread, but you can use Chocolate Shortbread, Ginger, or Almond. They all are delicious.
1 recipe shortbread dough, chilled 20 minutes
¼ cup excellent quality raspberry jam
Lightly spray your shortbread pan with a non-stick cooking oil spray. Divide the dough in half, and press one half into the bottom of the shortbread pan. It will form a thin layer. Be sure to have a bit dough curve up the sides of the pan just a little, to hold in the jam.
Slowly melt the jam in a small pan over very low heat, stirring constantly. Spread the melted jam over the dough in the shortbread pan.
Now roll out the second half of the dough on a piece of lightly floured waxed paper until it is roughly the size and shape of the shortbread pan. Carefully place the rolled dough on top of the layer of jam and peal off the waxed paper. Seal the edges as best you can. It doesn’t have to be neat. Prick the entire surface with a fork, being sure to go all of the way through all 3 layers..
Bake in a 325 oven for 40-45 minutes, or until light brown.
Run the point of a knife around the edges of the shortbread as soon as you take it from the oven. Let it cool in the pan for 10 minutes. Again, run a knife around the edge of the shortbread, this time to loosen it., then flip the pan over onto a wooden or plastic cutting board. If the shortbread doesn’t come right out, hold the pan upside down about 2 – 3 inches over the cutting board and drop it face down. The shortbread should drop right out. Cut into serving pieces with a thin sharp knife while still warm.
Let the pan cool before washing it in the sink or dishwasher.