I think Friday needs a jam sandwich biscuit, don’t you? And, possibly, a nice cup of tea.
I bake a lot when I’m feeling emotional, when something big is happening in our lives or when one of the children is struggling. This Summer we have coped with Bonus Boy’s trip to hospital for surgery, A Level and GCSE results, preparing for University and now the impending departure of our eldest – there has been a LOT of baking! Luckily I remembered that I am a blogger, even if I’ve been a bit absent, and made sure I recorded all baking incidents on my camera and in my notebook. I shall inundate you with recipes over the next few weeks and Friday seems like a good day for these baking outbreaks to me!
Homemade Jam Sandwich Biscuits
- 175 g ground almonds
- 175 g plain flour
- 175 g butter or margarine room temperature
- 120 g caster sugar
- Grated rind of a lemon
- 1 tsp vanilla essence
- 1 egg white or a little almond milk to glaze
- 250 ml raspberry jam
- 1 tbsp fresh lemon juice
- Cream the butter and sugar together until light and fluffy
- Stir in the vanilla and the lemon rind
- Mix the flour and almonds in thoroughly
- Gather the dough into a ball, wrap in clingfilm and refrigerate for an hour
- Preheat the oven to 170C/325F/Gas Mark 3
- Line three baking sheets with non stick baking paper
- Divide the biscuit dough into four pieces and roll one at a time out on a lightly floured surface to a thickness of about 3mm (1/8 inch)
- Stamp out circles using a 6cm (21/2 inch) fluted pastry cutter gathering the scraps together, rerolling and stamping until all the dough is used. Repeat with the remaining three dough balls
- Cut holes in the centres of half of your biscuits using a 2cm (3/4 inch) pastry cutter
- Place them all onto the baking sheets leaving about 3cm (1inch) between them
- Whisk the egg white until just frothy and brush each circle to glaze (or use almond milk)
- Bake for 12- 15 minutes in the preheated oven until golden brown
- Allow to cool on the baking sheets for a few moments and then transfer to a wire rack to cool completely
- Melt the jam and lemon juice together in a small saucepan before brushing the jam over the biscuit circles and sandwiching together with their holey lids!
I made these biscuits using my own homemade raspberry jam and I love the way it glows all ruby red and inviting – I may need to make some more immediately!
This batch didn’t last long at all! Luckily I had divided the dough into four pieces and only cooked the first lot so I have more in my freezer ready to go!