A delicious home made sweet snack full of childhood memories! You can keep this jam biscuit up to 2 weeks if stored away from air at room temperature. The original ones are on strawberry flavour base but you can change flavour. Why not try with apricot, raspberry , lemon jam or with any chocolate spread? Sh!
Ingredients (5 servings)
- 330 gr Flour
- 130 gr Caster sugar
- 130 gr Soft butter
- 3 Small eggs
- 5Table spoons strawberry jam
- 2 Table spoons icing sugar.
Directions
- Put flour, sugar, soft butter in a bowl. Break eggs and add them. Knead until pastry is smooth (about 10 minutes)
- Flatten it with your hands on a plastic wrap, pack it and put it in freezer for 30 minutes
- Once cooled down, roll it out . It must be about 2 mm thick. Don’t forget before rolling it out to sprinkle a bit flour on your work surface to avoid pastry to stick
- Preheat oven to 180°
- Place grease proof paper on baking sheet
- Cut up pastry with a 10 cm diameter pastry cutter. You should get 8 pieces
- Place them on the baking sheet. Cut up again 4 of them with a 2,5 diameter pastry cutter and make 3 holes on each. If your pastry cutters are two large or two small, don’t worry you will just make more or less holes
- Bake it for 15 min
- Once cooled down outside oven, sprinkle icing sugar on the 4 with holes. It must be totally covered with icing sugar
- Place a table spoon strawberry jam in the middle of the plain pieces, and cover with each sugared white top (grab on sides to avoid fingerprints)
- Jam should overflow from holes
- Yum, what a delight…