Raspberry Jam Sandwich Biscuits
Two crumbly biscuits, with a raspberry jam filling in between and dusted with icing sugar for an added sweetness.
Ingredients
- 250 g flour 00 (2 cups)
- 100 g icing sugar (1 cup)
- 125 g butter cubed (1/2 cup)
- 1 egg
- 1 lemon peel
- raspberry jam
Instructions
- In a large bowl mix the flour and the cubed butter to a crumbly mixture. Work with your fingertips so that you don't melt the butter.
- Add the icing sugar and the lemon peel and combine well.
- Form a well with the ingredients, put the egg in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
- Wrap in cling film and let it rest in the fridge for at least 30 minutes.
- Meanwhile preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. Set aside.
- Roll out the dough on a floured surface until it's about 1 cm thick. Cut the dough into even circles. With a smaller (heart) cutter cut out the centre of half of the biscuits.
- Transfer to the baking tray, leaving some space between one another, and bake for 15 minutes, until they turn slightly golden brown at the edges.
- Leave to cool at room temperature on a cooling rack.
- Once all the biscuits have cooled a little but are still a bit warm, dust with icing sugar the biscuits with the cut out centre.
- Add about a teaspoon of raspberry jam to each of the full biscuit and place the cut out centre biscuit on top of the jam. Thus, sandwiching the jam between the two biscuits.
Notes
- Do not over knead the dough as the biscuits will come out too fragile and they will crumble and break easily.
- Getting the cut-out perfectly in the centre might be a bit tricky if you don't have a specific cutter, therefore don't stress with it! They will still turn out beautiful and yummy.