Tyrolean biscuits are usually prepared for Christmas in the mountainous Tyrol regions in Italy. They are exquisite in their simplicity: two crumbly discs stuffed with any jam of your liking.
Make them and store them into an air-tight container so they would last for the entire Christmas Holidays.
They would be the ideal treat to accompany your coffee, tea or hot chocolate next to your Christmas Tree!
Ingredients
For the pastry
For the filling
For the topping
Steps
– sift the flour and the cornstarch into a large bowl, mix well;
– add the sugar and mix well;
– add the eggs and the butter (previously cut into cubes) and start kneading with your hands;
– quickly knead the dough till you get a smooth ball;
– wrap the dough in ceiling film and keep refrigerated for at least 2 hours;
– take the dough out from the fridge;
– lay down the dough in a form of a disc with a half centimeter thickness;
– use a 5cm diameter cutter with the shape of a circle to cut the bases of the biscuits (use only half of the dough);
– use a 5cm diameter hollow cutters with the shapes you like, to cut the top of the biscuits (use the remaining half of the dough);
– put the bases onto baking tray folded with baking paper;
– place 1/4 teaspoon of jam onto them;
– top the biscuits with the hollowed lids;
– bake at 175 degrees for around 15 minutes or till golden;
– dust the biscuits icing sugar
Varied doses for servings