People see ‘Easter shortbread’ and imagine two hours of baking, flour up to their elbows, and disappointing results. The truth: it’s a dough with no butter to soften, no chilling time, featuring cream cheese inside. Twenty minutes of prep, and the oven does the rest.
Ingredients :
- Cream cheese (250 g) — This is what changes everything compared to a classic shortbread. It adds softness and makes rolling easier. Standard Saint-Môret or Philadelphia works perfectly. Avoid liquid style curd cheese — too wet, the dough will be impossible to work with.
- Olive oil (80 g) — Yes, in a shortbread. It might sound weird. The result is lighter than with butter, less heavy on the palate. Use a mild oil, not too fruity, so as not to dominate the other flavors.
- Icing sugar (70 g) — No granulated sugar here — icing sugar dissolves instantly and gives a finer texture to the dough. If you don’t have any on hand, pulse normal sugar for 30 seconds in a blender.
- Strawberry jam (100 g) — Get a jam with chunks if possible. It holds better between the two biscuits and the taste is more present. A jam that is too liquid will overflow during assembly and soften the shortbread within hours.
