CREATIVE CHRISTMAS: Fancy Christmas Jams RECIPE
By Kirsten McKechnie.
If you can, make them ahead. The biscuits taste even better the next day as the jam works it’s magic and softens them a little. If you can resist eating them all yourself they look lovely in little cellophane bags with names as a place setting for Christmas day.
225g butter at room temperature
1 cup sugar
3 egg yolks
2 tsp vanilla paste
3 cups flour
You will also need:
- Two biscuit cutters, a medium sized one for the bikkies and another for the cut-outs. I used a holy shaped cutter for the centres.
- Jam for fillings, I used strawberry and orange.
1. In the bowl of a stand mixer, beat the butter and sugar for a couple of minutes until smooth.
2. Add the egg yolks and vanilla and continue to beat until combined.
3. Add the flour and mix until just combined. With your hands, scrunch the mixture into a ball (or several balls) and refrigerate for two hours. If the dough is far too crumbly you can add a tiny bit of milk but only add a skerrick!
4. After the dough has rested, set your oven to 180°C. Roll the dough out on a very lightly floured surface and use your cutters to make rounds. You may like to use a spatula or egg flipper to help ease the shapes from the bench top.
5. When you have cut out as many rounds as you can, use your smaller cutter to cut the middles from half of them.
6. On a tray lined with baking paper, bake for 6-8 minutes until the edges are just beginning to turn golden.
7. Remove from the oven and after a minute or two transfer to a cooling rack.
8. Once completely cooled, put a little blob of jam in the middle of your bottom biscuit and place the other one on top. The jam should spread out once you press them together. These taste even better the next day as the jam will soften the biscuits a little. If you can resist eating them all yourself they look lovely in little cellophane bags with names as a place setting for Christmas day.