These jam-filled biscuits are soft and super easy to make. I used apricot jam and black berries jam but you can use any jam you have in your fridge. My favourite fillings are quince paste and raspberries jam. They are delicious with a cup of tea or coffee.
Recipe
How much time do you need?
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:
200 grs unsalted butter
2 tbs milk
160 grs white sugar
Zest of 1 lemon
360 grs plain flour
1 tsp baking powder
1/2 tsp salt
1 tsp vainilla paste
1 cup of thick jam of your choice
Method:
1. In a bowl, mix the butter and sugar until creamy and peaks form. Add the yolks, lemon zest and vanilla and beat for 30 seconds.
2. When everything is mixed into a paste, add the flour sifted with the baking powder and salt and mix quickly until obtaining a smooth dough. Do not over-knead it.
3. Take portions of the dough and on the floured table, gently knead in the form of rolls as if you were going to make gnocchi. Cut each roll into 1 cm slices.
4. Distributed in the slices in a baking tray, spaced 2-3 cm of each other. Flour your index finger or use he back of a pasta cutter and press each slice of dough in the center, forming a little hole (but without piercing the base). Fill the gaps with the jam. I also used a cookie cutter to hold the shape of the biscuits while making the whole. It worked amazingly!
5. Cook in a pre-heated oven at 180 °C until dry and lightly browned in the edges, about 14 minutes.
6. Transfer the cooked biscuits into a cooling rack and let them cool for 10 minutes. Enjoy! These are also freezer friendly.
Jam: I used apricot jam and black berries jam but you can use any jam you have in your fridge. My favourite fillings are quince paste and raspberries jam.
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