https://www.cutoutandkeep.net/projects/decorative-jam-biscuits • Posted by Irena C.
These decorative jam biscuits taste super scrumptious and look pretty to give as food gifts. The cookie dough is made with all-purpose flour and maize flour (yellow cornmeal), which gives the biscuits their sunny colour and adds a nice, gritty texture. We used peach jam but other apricot jam or raspberry preserve a tasty alternatives. These jam biscuits make wonderful little presents.
These decorative jam biscuits taste super scrumptious and look pretty to give as food gifts. The cookie dough is made with all-purpose flour and maize flour (yellow cornmeal), which gives the biscuits their sunny colour and adds a nice, gritty texture. We used peach jam but other apricot jam or raspberry preserve a tasty alternatives. These jam biscuits make wonderful little presents.
Sift the flour, cinnamon, and baking powder into a mixing bowl. Stir in the maize flour (yellow cornmeal) and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and butter until fluffy and creamy using a hand-held or stand mixer with the paddle attachment. Add the egg and beat until combined, for another minute.
Add the dry ingredients to the butter-sugar mixture and mix on low until well combined. Divide the dough into two portions (2/3 and 1/3 of the dough).
Heat the oven to 180°C (350°F/ gas mark 4). Line a 30 cm x 30 cm (12 in x 12 in) square baking tray (sheet) with baking (parchment) paper, creating an overhang on two sides.
Press the larger portion of the dough (2/3 portion) in an even layer into the prepared baking tray (sheet) or tin (pan). Pierce the dough with a fork so any air trapped in the dough can be released when baking. Bake for 15 minutes, then remove from the oven.
While the bottom layer is baking, roll out the remaining biscuit dough (1/3 portion) between two sheets of baking (parchment) paper to a thickness of 05. cm (0.2 in) and cut out ornaments. Tip: It’s easier to roll out the dough and cut out cookies when the dough is well chilled.
Stir the peach jam with a fork and, if necessary, cut large chunks of fruits into small bits. Spread the peach jam across the prebaked bottom layer using an offset spatula or the back of a spoon. Place the dough on top and continue baking for 20 minutes more.
Take the jam biscuits out the oven and let cool in the tray (sheet) for 20 minutes. Then remove the cookie from the tray (sheet) by carefully lifting the paper overhang. Let cool to the touch. Cut the biscuits into 4 cm (1.5 in) squares using a sharp knife. Optionally, dust the biscuits with icing (confectioners’/powdered) sugar.