These simple cookies with a fruity jam filling are good teatime treats. Make a batch as a weekend venture and fill your biscuit tin with candy bites
- Preparation and cooking time
- Prep:45 minutes
- Prepare dinner:15 minutes
- plus cooling
- Simple
- Makes 55-60 biscuits
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Components
- 250g plain flour
- 70g icing sugar, plus about 2 tbsp for dusting
- 8g vanilla sugar, or 8g caster sugar plus 1 tsp vanilla extract
- 1 tsp lemon zest
- 150g butter, reduce into cubes
- 2 egg yolks
- 100g redcurrant jelly (or raspberry jam)
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Methodology
- STEP 1
For the shortcrust pastry, sift the flour and icing sugar right into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour combination till it’s included after which combine in egg yolks. Knead every part right into a compact easy dough. Wrap the dough and chill it for 1 hour.
- STEP 2
Take away the dough from the fridge and convey it to room temperature for 10 minutes. Type the dough into an extended roll and divide it into 60 equal parts. Type a small ball from every portion and place it on a baking sheet coated with baking parchment (you’ll need two or extra sheets). Press a dip (for the jam) into every ball with the deal with of a wood spoon.
- STEP 3
Warmth the oven to 200C/fan 180C/gasoline 6. Warmth the jelly or jam in a saucepan till it melts. Use a teaspoon to fill the dips within the dough balls.
- STEP 4
Bake for 12-Quarter-hour, then enable to chill utterly. Lastly, mud the cookies with some icing sugar. The cookies might be saved in an hermetic container for a number of weeks.