Make these enjoyable festive biscuits as a Christmas present for family and friends. They're made with our common dough recipe, raspberry jam and icing sugar
- Preparation and cooking time
- Prep:25 minutes
- Prepare dinner:20 minutes
- plus chilling and cooling
- Simple
- Makes 20-25
- Vegetarian
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Substances
- 1 batch of common dough (see under)
- plain flour, to mud
- 100g seedless raspberry jam
- icing sugar, to mud
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Technique
- STEP 1
Make the dough and chill for 15 minutes. Warmth the oven to 200C/180C fan/fuel 6 and line two massive baking sheets with baking parchment. Mud a clear work floor with flour and roll out the dough to the thickness of a pound coin. Stamp out the biscuits utilizing a fluted 6cm cutter. Utilizing a 1-2cm star or Christmas tree cutter, reduce out the middles of half of the biscuits. Re-roll any offcuts and repeat the method. Put the reduce biscuits on the baking tray.
- STEP 2
Bake for 8-10 minutes, till the perimeters are golden. Depart to chill on the tray for five minutes earlier than transferring to a wire rack to chill fully. Fill a piping bag with the raspberry jam, then pipe a small spherical, the dimensions of a pound coin, into the center of every entire biscuit. Mud the biscuits which have the holes reduce out with icing sugar, placed on prime of the biscuits unfold with jam and press collectively calmly to stay. Will hold in an hermetic container for 3 days.