If you're after a morning or afternoon treat that's divine, try our Jam sandwich biscuits.
- Serves12
- Cook time20 minutes
- Prep time20 minutes, + cooling & 30 mins chilling time
Ingredients
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1 Coles Australian Free Range Egg
- 1 1/2 cups (225g) plain flour
- 1 tsp vanilla bean paste
- 1 tsp finely grated orange rind
- 1 tsp almond extract
- 1 cup (320g) raspberry jam
- Icing sugar, to dust
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Method
Step 1
an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add flour, vanilla, orange rind and almond extract. Beat until the mixture just comes together.Step 2
Turn dough onto a lightly floured surface. Gently knead until smooth. Divide into 2 portions and shape into discs. Cover with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 180°C. Roll out the dough on a lightly floured surface until 3mm thick. Use an 8cm round cutter to cut discs from dough, rerolling excess. Use 2cm star, heart and Christmas tree cutters to cut shapes from centres of half the discs. Place discs and shapes on lined baking trays. Bake for 10-12 mins or until light golden. Cool on the trays.
Step 4
Place the jam in a small saucepan over low heat. Cook, stirring, for 5 mins or until jam melts. Strain through a fine sieve. Discard solids.
Step 5
Spread a little warm jam over 1 full disc. Top with 1 cut disc. Repeat in batches with remaining discs. Spoon a little extra warm jam into the centres of the cut discs to fill. Cool. Dust with icing sugar.
TIP:: To keep the jam from spilling out the sides, only spread until it almost reaches the edges of the discs, leaving a little border. It will spread to the edge when you sandwich the biscuits together.
Jam sandwich biscuits
- Serves12
- Cook time20 minutes
- Prep time20 minutes, + cooling & 30 mins chilling time
Ingredients
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1 Coles Australian Free Range Egg
- 1 1/2 cups (225g) plain flour
- 1 tsp vanilla bean paste
- 1 tsp finely grated orange rind
- 1 tsp almond extract
- 1 cup (320g) raspberry jam
- Icing sugar, to dust
Description
If you're after a morning or afternoon treat that's divine, try our Jam sandwich biscuits.
Method
Step 1
an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add flour, vanilla, orange rind and almond extract. Beat until the mixture just comes together.Step 2
Turn dough onto a lightly floured surface. Gently knead until smooth. Divide into 2 portions and shape into discs. Cover with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 180°C. Roll out the dough on a lightly floured surface until 3mm thick. Use an 8cm round cutter to cut discs from dough, rerolling excess. Use 2cm star, heart and Christmas tree cutters to cut shapes from centres of half the discs. Place discs and shapes on lined baking trays. Bake for 10-12 mins or until light golden. Cool on the trays.
Step 4
Place the jam in a small saucepan over low heat. Cook, stirring, for 5 mins or until jam melts. Strain through a fine sieve. Discard solids.
Step 5
Spread a little warm jam over 1 full disc. Top with 1 cut disc. Repeat in batches with remaining discs. Spoon a little extra warm jam into the centres of the cut discs to fill. Cool. Dust with icing sugar.
TIP:: To keep the jam from spilling out the sides, only spread until it almost reaches the edges of the discs, leaving a little border. It will spread to the edge when you sandwich the biscuits together.