For the Rhubarb Jam:
- 1kg rhubarb
- 400g caster sugar
- 2tsp orange zest
- 80ml orange juice
- 120ml water
For the Shortbread:
- 380g plain flour
- 50g custard powder
- 3/4 tsp fine salt
- 350g unsalted butter
- 125g icing sugar
- 2 tsp vanilla extract
For the rhubarb jam:
- In a large, heavy bottomed saucepan combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil then cook over medium-low heat for 45 minutes, stirring occasionally.
- Pour the jam into sterilised jars and allow to cool before transferring to the fridge. The jam will keep for up to 4 weeks stored in the fridge.
For the Shortbread:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, vanilla extract and icing sugar until the mixture is pale and fluffy. In a large mixing bowl stir the flour, custard powder and salt together. Add the flour mixture in 3 stages, mixing between each addition, until you have a crumbly dough that comes together when pressed between your fingers.
Turn the dough onto a worktop and press together until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with clingfilm and place in the freezer for 15 minutes. You can also refrigerate the dough for a few hours or overnight if not using straight away, just remove from the fridge 30 minutes before rolling.
- Preheat the oven to 175°C and line two baking sheets with parchment paper.
On a lightly floured worktop, roll each disc of dough until it’s around 1/4” thick. Using a 3″ fluted cookie cutter, cut out 64 circles, re-rolling the scraps if you run out of room. Using a smaller cookie cutter (in any shape you like, I used a round cutter but stars and hearts are very cute) cut the middle out of half of your circles. These will be your cookie lids.
Place the cookies on your prepared trays allowing around 1″ between each cookie. You may need to do this is two batches depending on the size of your trays. Bake for 10-12 minutes until the cookies are just starting to colour around the edges. Allow to cool on the tray for 5 minutes before transferring to a wire rack.
Once the cookies are cooled, spread about 1 teaspoon of rhubarb jam onto each whole cookie and then sandwich the cut-out cookies. Dust with icing sugar before serving.
Cookies will keep in an airtight container for up to 1 week.
The cookie dough can be frozen for up to 3 months.
The leftover rhubarb jam is delicious stirred through porridge for breakfast.