Jam ring bis­cuits

MAKES 20

Food and Travel (UK) - - Recipes -

300g plain flour, plus ex­tra 300g self-rais­ing flour

400g un­salted but­ter, at room tem­per­a­ture

200g ic­ing sugar, plus ex­tra for sprin­kling (op­tional)

2 eggs, lightly beaten

1tbsp vanilla sugar (see note, be­low)

110g straw­berry or apri­cot jam Pre­heat the oven to 180C/350F/ Gas 4. Line a large bak­ing tray with bak­ing pa­per.

In an elec­tric mixer, beat to­gether the flours, but­ter, ic­ing sugar, eggs and vanilla sugar un­til a dough is formed. Roll the dough into a disc, wrap in cling film and chill for 30 min­utes.

On a lightly floured work sur­face, roll out the dough to a thick­ness of 2-3 mm. Us­ing a 7cm round cookie cut­ter, cut out 40 cir­cles. Half will be for the base of the bis­cuits and half will be for the top ring.

Us­ing a 4cm round cookie cut­ter, cut out the cen­tre of 20 of the cir­cles to form a ring. To re-use the cen­tre cir­cles that are not needed, join them to­gether, knead lightly, cover with cling film and chill for at least 10 min­utes; you will then be able to roll out some ex­tra bis­cuits.

Place the large cir­cles and rings on the pre­pared bak­ing tray and bake for 15 min­utes or un­til pale golden, then al­low to cool on the tray. Spread ¾tsp jam over each large cir­cle. Place the ring on top of each base and sprin­kle with ex­tra ic­ing sugar if de­sired. Store in an air­tight con­tainer for up to 1 week.

Note: To make vanilla sugar, store a split vanilla pod in

1kg caster sugar in an air­tight con­tainer. Shake vig­or­ously and al­low the vanilla flavour to per­me­ate for at least 1 week.

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