Very vanilla

This is a variation on a recipe from my husband Andy’s grandmother Celia Shoyer, from Romania. I like to fill this dough with raspberry jam, but feel free to use any filling you like.

Makes: 36

INGREDIENTS Dough

3 large eggs

200g sugar

120ml vegetable oil Seeds of one vanilla pod 2 tsp vanilla extract 375g all-purpose flour, plus extra for dusting

1 tsp baking powder Pinch of salt

Filling

320g raspberry or other jam

METHOD:

In a large bowl, mix together the eggs, sugar, oil, vanilla bean seeds, and vanilla. add the flour, baking powder, and salt and mix until the dough comes together. Cover the bowl with cling film and refrigerate for one hour to firm up.

Preheat oven to 180°C. Line two or three large baking sheets with baking parchment or silicone baking mats you may need to bake more than one batch. Divide the dough in half.

Take another two pieces of parchment. Sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll (on top of the parchment) until the dough is about 6-mm thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.

Use a 5 - 8-cm drinking glass or round cutter to cut the dough into circles. Use a metal flat-blade spatula to lift up the circle of dough and place it on another part of the flour-sprinkled baking parchment.

Place up to 1 teaspoon of jam in the centre of the dough circle and then fold the three sides in toward the middle to form a triangle, leaving a small opening in the centre. Pinch the three sides together very tightly.

Place the biscuits on the prepared baking sheet. Repeat with the remaining dough and scraps, making sure to sprinkle a little flour under and over the dough before you roll.

Bake for 14 to 16 minutes, or until the bottoms are lightly browned but the tops are still light. Slide the parchment paper on to wire racks to cool the cookies. Store in an airtight container at room temperature for up to five days or freeze for up to three months.