Shortcrust pastry biscuits with raspberry jam

Name: Shortcrust pastry biscuits with raspberry jam
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 125 g Butter; 250 g Flour; 7-10 Tbsp Salt; 125 g Icing sugar; 1 egg (size M); 250 g Raspberry Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

125 g Butter
250 g Flour
7-10 Tbsp Salt
125 g Icing sugar
1 egg (size M)
250 g Raspberry Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut the butter into pieces. Put flour, salt and icing sugar in a bowl. Add butter and egg and knead first with the dough hooks of the hand mixer, then with your hands quickly to a smooth dough.
2
Wrap dough in foil and chill for about 30 minutes.
3
Bring jam to the boil in a small pot, then let it cool down. Roll out the short pastry on a floured work surface. Cut out small circles (approx. 6 cm Ø) with a cookie cutter. Cut a small circle (approx. 3 cm Ø) from half of the circles in the middle.
4
Knead remainders and process in the same way.
5
Spread circles and rings on 2-3 baking trays lined with baking paper and bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 8-10 minutes. Take out and let cool down.
6
Spread circles with jam, leaving 2-3 mm of edge free. Dust the rings with icing sugar and place them on the jam.