Jam Tartlet Biscuits - {Childhood Favourites!}
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Jam Tartlet Biscuits - {Childhood Favourites!}
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 14 oz of flour
- 1 cup butter
- 3/4 cup sugar
- 1 egg yolk
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 - 3/4 cup of your favourite Fruit Preserve for the filling I used Strawberry
Instructions
- In a mixer bowl, beat the butter and sugar until creamy
- Add the egg yolk and vanilla and mix until well combined
- change mixer speed to low, and start adding the flour until it comes together to form a soft dough.
- Turn out the dough onto a well floured surface and knead for a few seconds until it comes together and forms a smooth ball.
- Gently pat out the ball to a disc and cover with plastic wrap and let it rest in the refrigerator for about 1 hour.
- The rested dough can become sticky when it thaws out. To prevent it sticking to the bench surface or rolling pin, roll out the rested, refrigerated dough between two non-stick parchment paper to a thickness of 1/8 of an inch (or 3- 4mm)
- If the dough gets soft after it has been rolled out - transfer the rolled out dough into the freezer for a few minutes.
- With a cookie cutter, cut out circles and remove the scraps around it. You can re-roll the scraps once to cut more cookies.
- Use a shot glass with a smaller diameter or a similar cylindrical object and dip it into some flour and place it in the middle of the cut out cookies.
- Press this gently in the middle of the cookie and using your fingers take the exposed edges of the cookie and press it against the wall of the shot glass to form a wall.
- Gently remove the glass and repeat on all the cookies. If it gets soft, refrigerate them as it is will be easier to handle when cold.
- Spoon about 1/2 to 3/4 of a tsp of jam in the middle of each cookie and spread it evenly being careful to not let it overflow.
- Bake in a 350°F/180°C for about 15 minutes (depending on the size of the cookies) until the cookies are just starting to become golden brown.
- Remove from oven and let them cool on a cooling rack to room temperature.
- Best eaten immediately, or store in an airtight container for 2-3 days at room temperature (Longer in the fridge)
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