I had some pastry left over from another recipe, wondering how could I used it.
I also had an open jar of my homemade strawberry jam, so I had the idea of making this biscuits.
I made the pastry with type 1 flour. This kind of flour contains a greater quantity of bran and wheat germ (the parts richest in nutrients) then plain flour. It also provide a richer texture and taste than plain flour. It has interesting nutritional characteristics and it is easier to process in sweet recipes than whole wheat flour. A good compromise for a healthier bakery.
They came really delicious: very nice crunchy biscuits with a beautiful heart of jam 🙂
Ingredients
For the biscuits
- 300 gplain flour type 1
- 180 glight muscovado brown sugar
- 180 gbutter (or 150ml cold-pressed sunflower oil)
- 100 grice flour
- 2eggs
- 1lemon (zest only)
- 1 pinchtable salt
- q.s.milk
For the filling
- 1 jarstrawberry jam
Preparation
– sift the flour and the rice flour onto a large bowl;
– add the sugar, the grated zest, the pinch of salt, the butter and the 2 eggs;
– mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
– work the short pastry with a rolling pin to form a disc with half centimeter thickness;
– use a round cookie cutter of 8 cm diameter to shape 30 cookies;
– put a teaspoon jam on 15 flat cookies;
– top them with the remaining cookies and press gently around the borders to seal them;
– brush the top with some milk;
– bake at 170 degrees for about 15 minutes or till lightly golden;
