Last weekend, I decided that I wanted to get involved with World Baking Day, but didn’t have the time to make anything to complicated. After looking on the website, these little cute biscuits caught my attention; nothing to demanding ingredients wise, fairly quick and incredibly delicious! Not only did they taste good, they looked good! I also thought I’d make them into star shapes for a bit of variation; in the future, it would be nice to maybe make your own jam, just gives it that something extra I think.
They did have the bakewell taste thanks to the almond extract and raspberry jam, but didn’t always ‘crunch’, I do think they need longer in the oven if you were to make them. Biscuits should be crunchy! If you do follow this recipe, I hope you have as much fun as I did making them. I’m on the lookout for a fail-proof and yummy biscuit recipe, so for those of you who may read this and have one, please link me to your blog in the comment box below!
Ingredients (Makes just over 20 biscuits):
- 250 g butter
- 140 g caster sugar
- 1 egg yolk
- 2 tsp almond extract
- 300 g plain flour
For the filling & topping:
- 100 g raspberry jam
- 100 g icing sugar
- Flaked almonds (optional)
- Cream together the butter and sugar in a large bowl. Add the egg yolk and almond extract and beat together until combined.
- Sift over the plain flour and mix with your hands until it is well combined, forming a dough. Roll it into a bowl, wrap in cling film, and leave to chill in the fridge. The recipe states that you should leave the dough in the fridge over night, roughly 7hrs. However, if like me you want to do this over the course of 1 day, you can leave the dough in the fridge for around 3-4 hours, allowing it to firm up.
- Cut the dough in half, and dust your surface and rolling pin with flour; pre-heat the oven to 160C/140C/gas mark 3 and line 2-3 baking trays with greaseproof paper.
- Take your first piece of dough and roll it out to a 3 mm thickness; remember to keep dusting the surface in order to prevent it from sticking.
- Firstly, you need to make the base biscuit; stamp out 7 using a 7″ cutter, with the fluted side. Lay these out carefully onto the baking tray.
- For the border biscuit, stamp out a base biscuit using the 7″ cutter, then stamp out the middle using 1 and 1/4 cutter.
- Once you have an equal border:base biscuit ratio, try other shapes such as stars or hearts in order to use up the remaining dough. Otherwise, continue to make the same biscuits as before.
- Place these onto the baking tray; you may need to reshape them on to tray as they can be quite delicate. Bake each tray on the top shelf for approximately 18-20 mins (full circles) and 10-12 minutes (borders); they should turn a pale gold colour, browning slightly at the edges. Leave them on the tray for a few minutes to firm, then carefully move to a wire rack to continue cooling.
- Once all the biscuits have cooled, place the jam into a bowl and beat until loose and soft; place a tsp of jam onto each base biscuit, and spread around with the back of the spoon. Place the border biscuit on top and sandwich together; repeat with all of the remaining biscuits.
- Place the icing sugar into a bowl and add tsp’s of water until the mixture becomes thick and runny. Pour into a piping bag (or 2 sandwich bags together for extra strength if you don’t have one) and snip of the end.
- Drizzle zigzags all over the biscuits and place a few flaked almonds on the top, leave the icing to set, and enjoy with a nice cup of tea!