- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
Delight in the perfect balance of sweet and tart with our jammy plum biscuits. Each bite is a burst of fruity bliss, wrapped in a buttery, crumbly embrace.
- Makes20
- Cook time30 minutes
- Prep time35 minutes, + cooling & 50 mins chilling time
Ingredients
- 2 1/3 cups (400g) plain flour
- 1/3 cup (55g) icing sugar mixture
- 1 lemon, rind finely grated
- 1/2 tsp salt
- 200g chilled butter, chopped
- 100g sour cream
- 1 free-range egg yolk
- 1 tbs lemon juice
- Icing sugar, to serve
Spiced plum jam
- 800g plums, stoned, coarsely chopped
- 1 1/2 cups (330g) caster sugar
- 1 lemon, juiced
- 1 orange, juiced
- 1 tbs finely grated ginger
- 1 cinnamon stick
- 1 whole star anise
Jammy buttercream
- 150g butter, softened
- 2 1/2 cups (400g) icing sugar mixture
- 75g sour cream
- Pinch of salt
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make spiced plum jam, combine the plum, sugar, lemon juice, orange juice, ginger, cinnamon and star anise in a large saucepan over medium-high heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 12-15 mins or until mixture thickens. Transfer to a warm 2-cup (500ml) sterilised jar. Seal and set aside to cool completely. Place in the fridge for up to 2 months.
Step 2
Place flour, icing sugar, lemon rind and salt in a food processor and process until combined. Add butter and sour cream and process until fine crumbs form. Add the egg yolk and lemon juice. Process until the mixture just comes together. Transfer dough to a clean work surface and divide into 2 discs. Cover and place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 180°C. Line 3 baking trays with baking paper. Roll out 1 dough disc on a lightly floured surface to 3mm thick. Use a 5cm pastry cutter to cut 20 discs from the dough, rerolling the excess. Place discs on the lined trays. Repeat with remaining dough. Use a small sharp knife or 2cm cutter to cut holes in the centre of half the discs. Bake, swapping trays halfway through cooking, for 10-12 mins or until pale golden. Set aside to cool completely.
Step 4
To make the jammy buttercream, use an electric mixer to beat butter in a large bowl until pale. Gradually add the icing sugar and beat to combine. Add the sour cream, salt and 1/3 cup spiced plum jam and beat until combined. Place in the fridge for 20 mins to chill or until firm enough to pipe.
Step 5
Transfer the jammy buttercream to a piping bag fitted with a 1cm fluted nozzle. Pipe a ring of buttercream on biscuits without a hole. Spoon a little of the remaining plum jam into the centres. Top with the biscuits with a hole. Dust with icing sugar to serve.
Recipe tip
COOK. STORE. SAVE.
Cook it right: To sterilise jam jars and lids, cover with cold water in a saucepan and bring to the boil over medium heat. Reduce heat to low and gently boil for 10 mins. Use tongs to carefully transfer jars and lids to a clean tea towel to dry.
Jammy plum biscuits
- Makes20
- Cook time30 minutes
- Prep time35 minutes, + cooling & 50 mins chilling time
Ingredients
- 2 1/3 cups (400g) plain flour
- 1/3 cup (55g) icing sugar mixture
- 1 lemon, rind finely grated
- 1/2 tsp salt
- 200g chilled butter, chopped
- 100g sour cream
- 1 free-range egg yolk
- 1 tbs lemon juice
- Icing sugar, to serve
Spiced plum jam
- 800g plums, stoned, coarsely chopped
- 1 1/2 cups (330g) caster sugar
- 1 lemon, juiced
- 1 orange, juiced
- 1 tbs finely grated ginger
- 1 cinnamon stick
- 1 whole star anise
Jammy buttercream
- 150g butter, softened
- 2 1/2 cups (400g) icing sugar mixture
- 75g sour cream
- Pinch of salt
Description
Delight in the perfect balance of sweet and tart with our jammy plum biscuits. Each bite is a burst of fruity bliss, wrapped in a buttery, crumbly embrace.
Method
Step 1
To make spiced plum jam, combine the plum, sugar, lemon juice, orange juice, ginger, cinnamon and star anise in a large saucepan over medium-high heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 12-15 mins or until mixture thickens. Transfer to a warm 2-cup (500ml) sterilised jar. Seal and set aside to cool completely. Place in the fridge for up to 2 months.
Step 2
Place flour, icing sugar, lemon rind and salt in a food processor and process until combined. Add butter and sour cream and process until fine crumbs form. Add the egg yolk and lemon juice. Process until the mixture just comes together. Transfer dough to a clean work surface and divide into 2 discs. Cover and place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 180°C. Line 3 baking trays with baking paper. Roll out 1 dough disc on a lightly floured surface to 3mm thick. Use a 5cm pastry cutter to cut 20 discs from the dough, rerolling the excess. Place discs on the lined trays. Repeat with remaining dough. Use a small sharp knife or 2cm cutter to cut holes in the centre of half the discs. Bake, swapping trays halfway through cooking, for 10-12 mins or until pale golden. Set aside to cool completely.
Step 4
To make the jammy buttercream, use an electric mixer to beat butter in a large bowl until pale. Gradually add the icing sugar and beat to combine. Add the sour cream, salt and 1/3 cup spiced plum jam and beat until combined. Place in the fridge for 20 mins to chill or until firm enough to pipe.
Step 5
Transfer the jammy buttercream to a piping bag fitted with a 1cm fluted nozzle. Pipe a ring of buttercream on biscuits without a hole. Spoon a little of the remaining plum jam into the centres. Top with the biscuits with a hole. Dust with icing sugar to serve.