If baking is your jam (heehee), you are going to love these deliciously easy Raspberry Jam Biscuits!
Inspired by Taste.com.au are delightful cookies are filled with luscious raspberry berry jam and a decadent treat that will satisfy any cookie craving!
Below are a few tips to getting these cookies just right. I think these are the kinds of biscuits that would enhance any high tea and if ever the queen was to pop around I would surely make these because they are ever so elegant.
It is important to rest and chill your dough in the fridge and allow it firm up otherwise, due to the butter content, they will not hold their shape and the dough will not hold shape or be easy to cut
If you find your dough beginning to lose firmness DO NOT try to keep working with it, place it back in the fridge to firm up
Placing the dough between two sheets of baking paper when rolling it out will make it very simple for you and eliminate the need for excess flour and avoid your rolling pin sticking to the dough
Use a good quality jam preferably 100% fruit as it will really enhance the flavor of your cookies - use your favorite flavor and mix things up
Ensure you get the right thickness to these cookies because too thin and your cookies will burn and probably break and if they are too thick they will most likely be too "heavy" in texture and may not cook through
A silicon baking mat makes a great working surface when bringing your dough together to make your two large discs
Not a jam fan? Just make the the biscuits they are super deliciously even on their own!
YOU WILL NEED
120g | 4 ounces caster sugar
250g | 9 ounces | 1 cup butter (chopped and at room temperature)
1/2 teaspoon vanilla bean paste
1/4 - 1/2 teaspoon almond essence (optional)
80g | 3 ounces almond meal
2+1/4 cup cups plain flour (you could also use spelt flour)
Good quality raspberry jam to sandwich the biscuits (or jam of your choice)
In a large bowl add the caster sugar, chopped butter, vanilla bean paste and almond extract. Beat with an electric beater until pale and creamy, add the almond meal and egg and beat until just combined.
Gather the dough onto a clean, lightly floured surface and divide the mixture in half and shape into two discs, wrap with plastic wrap and allow to rest for 2 hours or overnight.
Preheat oven to 180°C/375°F and line 3 baking trays with baking paper.
Roll out one of the discs between two sheets of baking paper until 4mm/0.15" thick. Use a 7cm/2.5" fluted round cookie cutter to cut out your bottom discs, re-roll the scraps and cut out as many more discs as you can and then place the tray in the fridge for 15 minutes to chill.
Roll out the second disc this time and again cut out your dough with the 7cm/2.5" fluted round cookie cutter and then use a small flower/heart/circle shaped cutter to cut out the centre part of the cookie. Reserve the smaller flowers cut-outs on a separate baking sheet and place the large cut out discs on another.
Re-roll the unused dough and continue to cut as needed. Place the trays in the fridge to chill for 15 minutes.
Bake the rounds for 12-14 minutes or until lightly golden. Bake the smaller flowers for only 7-10 minutes or until lightly golden.
Remove from the oven and allow to cool completely.
Once cooled add teaspoonfuls for jam to the the bottom discs and then gently top with the cut-out biscuits and lightly dust with icing sugar.
MAKES 16 COOKIES AND APPROXIMATELY 8-10 SMALL FLOWER COOKIES