Preparing the Shortcrust Roll with Jam is the fastest trick to get delicious shortcrust jam cookies without using cutters or molds. This recipe is loved because it lets you bake a single fragrant dough cylinder which, once sliced, reveals a beautiful fruit spiral. The Shortcrust Roll with Jam is perfect for those looking for a shelf-stable dessert that keeps well and looks elegant when served to guests with a coffee. Thanks to the texture of its elastic shortcrust flavored with lemon, you will obtain precise and clean slices, transforming a simple roll into a little homemade pastry to enjoy at any time of the day.
If you love tarts try the jam tart, the cream and amaretti tart, the milk cream tart or the Benevento-style tart.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Shortcrust Roll with Jam
- 3 1/4 cups all-purpose flour (type 00)
- 7 oz (about 7/8 cup) butter
- 1 1/4 cups powdered sugar
- 2 eggs
- Half lemon zest, grated
- 1 pinch salt
- 2 1/2 cups jam
- 1 tbsp powdered sugar
Preparation of the shortcrust roll with jam
In a large bowl, place the butter at room temperature cut into pieces and work it quickly with the all-purpose flour and the powdered sugar until you obtain a sandy mixture. Add the eggs, the salt and the grated organic lemon zest. Mix first with a fork and then with your hands until you obtain a smooth, homogeneous dough ball. Wrap the shortcrust in plastic wrap and let it rest in the fridge for about 30 minutes: this technical step is essential to make the dough elastic and easy to handle during rolling.
Once ready, take back the dough and roll it out with the rolling pin between two sheets of baking paper (or dusting lightly with a bit of flour) forming a regular rectangle. Spread the jam of your choice leaving a small free border around the perimeter. Leaving this clean margin will allow you to seal your Shortcrust Roll with Jam perfectly, preventing the filling from leaking during closure or the subsequent baking stage.
Gently roll the dough onto itself starting from the long side, helping yourself with the baking paper so as not to tear the shortcrust. Seal the ends well by pressing with your fingers and transfer the Shortcrust Roll with Jam to the baking pan, making sure the “seam” of the roll is facing down. This placement ensures an even filling and a perfect cylindrical shape, ideal to later obtain regular and well-structured slices.
Bake in a preheated conventional oven at 356°F for about 25 minutes, until the surface is nicely golden. Once baked, remove from the oven and let it cool completely: this is a vital step so that the jam sets and does not run. Only when it is completely cold, use a smooth-bladed knife to cut it into diagonal slices about 5/8 inch, obtaining filled cookies. Finish with a generous dusting of powdered sugar.
Tips for a perfect result
Cold is your ally: If the shortcrust warms up too much while you work it, put it back in the fridge for a few minutes. A chilled shortcrust rolls without cracking and better keeps the cylindrical shape.
Clean cut: To get perfect sliced cookies, use a well-sharpened, non-serrated knife. If you feel the jam is still too soft, place the roll in the fridge for 15 minutes before slicing.
Technical trick: Using the baking paper to roll is the real secret for those who aren’t very skilled; it supports the dough and prevents the heat from your hands from softening it too much.
Technical trick: Using the baking paper to roll is the real secret for those who aren’t very skilled; it supports the dough and prevents the heat from your hands from softening it too much.
Tasty variations
Nut mix: Add some pine nuts or chopped walnuts over the jam before closing the roll for an irresistible crunchy touch.
Chocolate chips: If you use cherry jam, add a few dark chocolate chips to create a cookie-version pairing similar to a Black Forest cake.
Air fryer cooking: You can cook the Shortcrust Roll with Jam in the air fryer at 320°F for about 18-20 minutes. If the basket is round, cut the roll in half and seal the new edges well before starting the cooking.
Storage
In a tin: The slices keep crisp for 5-6 days, remaining soft inside and pleasantly crumbly on the outside.
In the freezer: You can freeze the whole baked roll. When you want some, let it thaw at room temperature and only then proceed to slice it.
Now it’s your turn!
The Shortcrust Roll with Jam is the “life-saver” recipe when you want to prepare many cookies in one go. Serving these diagonal slices will make your table look like a real pastry shop! Which jam did you choose for your roll today? Do you prefer the classic pairing with apricot or the intense color of mixed berries? Tell me in the comments!
FAQ (Questions & Answers)
Why does the shortcrust crumble when I slice the pieces?
This almost always happens if the Shortcrust Roll with Jam is still warm. The sugar in the jam acts like a binder only when it is completely cold.
Can I use lemon marmalade?
Absolutely, citrus marmalade is great, but make sure it is very thick so as not to overly moisten the shortcrust during baking.
How many cookies does this quantity yield?
With a roll of this size you will get about 18-22 sliced cookies, depending on the thickness you choose for each cut.
