Easter Jam Sandwich Biscuits
This recipe has been created in partnership with Bonne Maman.
Sweet, crumbly vanilla biscuits, sandwiched with brightly coloured jam: what could be more perfect for spring? These are proper sized biscuits too, nothing shy or dainty about these. Great for dunking, sharing or even giving as gifts.
You can use literally any spread or jam for the filling; I’m using a colourful array of my favourite Bonne Maman preserves: Strawberry, Blackcurrant and Lemon Curd. They work brilliantly with caramel sauces, chocolate ganache or marmalade too.
I’ve used an Easter egg cutter (from this set) , there are lots of other cute Easter shaped you could use too! I also love the idea of using mini shaped cutters to make the hole in the centre. I used the end of a large piping nozzle to cut the small circles in the centre.
Jam Sandwich Biscuits
Makes 15
Ingredients:
125g butter, softened
150g caster sugar
1 tsp vanilla extract
1 egg yolk
200g plain flour
50g corn flour
1/2 jar of your favourite Bonne Maman jam
75g icing sugar
Method:
Put the butter and both sugars into a mixing bowl. Beat together using a wooden spoon for a few minutes until slightly paler in colour, then mix in the vanilla and egg. Gradually add the flour and cornflour, beating as you go until the mixture is evenly combined and starts to clump together. Bring it together with your hands, wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 160°C, gas mark 4 and line two baking trays with parchment. Remove the dough from the fridge, then roll out between two pieces of clingfilm to a 5mm thickness. Use a egg shaped cutter to cut out as many biscuits as you can (about 30). Aim for an even number. Use a smaller circular cutter to remove the middle of half the biscuits
Arrange on the trays and bake for 12-14 minutes, then leave to cool on the trays for a few minutes, before moving to a wire rack to cool completely. Spread with your favourite Bonne Maman spread, sandwich together and enjoy! If you want to decorate, mix the icing sugar with enough water to form a thick paste, then pipe onto the top of the biscuits.
