Slow Cooker Jam-Filled Shortbread Pie

A quick and easy recipe for a delicious tea cake. Shortbread pie is a universal recipe for a good mood and a pleasant tea party. It does not require special ingredients or special skills. Just desire and a little time, and the baked goods turn out crumbly, tender and tasty
cook time: 1h 40 min
Caleb Huxley
Slow Cooker Jam-Filled Shortbread Pie

Nutrition Facts (per serving)

375
Calories
13g
Fat
55g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sugar 150 g
Wheat flour 350 g
Butter 120 g
Eggs 2 pc
Soda 0.5 tsp
Jam 150 g

Recipe instructions

Step 1

Step 1
Measure the required amount of sugar, add eggs

Step 2

Step 2
Beat eggs with sugar until stiff foam

Step 3

Step 3
Add room temperature butter

Step 4

Step 4
Add quicklime baking soda

Step 5

Step 5
Add sifted flour

Step 6

Step 6
Knead a stiff dough

Step 7

Step 7
Wrap the finished dough in cling film and refrigerate for 30 minutes.

Step 8

Step 8
After half an hour, take out the dough and divide it into 2 unequal parts.

Step 9

Step 9
Line the multicooker bowl with parchment; this will help you easily remove the finished pie without turning it over. Spread most of the dough over the bottom of the multicooker bowl, simultaneously forming sides 3-4 cm high.

Step 10

Step 10
Fill with jam not reaching the edges of the sides. If the jam is liquid, mix it with wheat bran.

Step 11

Step 11
Tear small pieces from the remaining dough with your hands and cover the surface of the pie with them.

Step 12

Step 12
Bake on the “baking” setting for 60 minutes + 10 minutes

Step 13

Step 13
After baking, leave the pie in the slow cooker without opening for another 10 minutes. Bon appetit!

Step 14

Step 14
Remove the finished pie from the multicooker bowl by the ends of the parchment, cool, and sprinkle with powdered sugar.

Step 15

Step 15
Bon appetit!

Additional rubrics

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