Chocolate Strawberry Shortbread
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 1/2 cups flour
- 2 tbsps ground flaxseeds (optional)
- 1 1/2 cups good quality strawberry jam (not the spreadable type)
- 2 tbsps Johnson Estate Seyval Blanc wine
- 3/4 cup dark chocolate chips
- 2 tbsps butter
Beat butter and sugar until fluffy and light colored. Add flour and mix until the dough has absorbed all of the flour.
Pat flat into an 9” x 9” pan (may be lined with parchment paper), using lightly floured fingertips. Lightly dock the dough with a fork. Bake 30 minutes, or until golden, at 350ºF.
Put jam into a saucepan. Add 1 tbsp wine. If the jam is very stiff, add one more tbsp of wine. Simmer until the mixture bubbles. The longer it is boiled, the stiffer the jam layer. If the jam is relatively thick to start, not much more than melting is required. Pour on top of cooled shortbread.
When jam and shortbread have cooled, melt chocolate and butter in a microwave, taking care not to overcook by microwaving 30 seconds to start and smaller increments thereafter until melted. Stir frequently. Quickly spread on top of jam. Once the chocolate has set, cut into bars.
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