Tuesday, December 9, 2014

Christmas Baking- Jelly Filled Delight

I started jamming over the summer when I spent most of my time frolicking through orchards upstate. This of course left me with an abundance of jams for the winter with the jars consuming a lot of real estate. So what was I to do with all my delicious jams? 

I recalled a recipe that I found online trying to figure out what to do with my extra egg yolks, when I went crazy making meringues, and decided that now would be a perfect time test out the recipe. Christmas is around the corner and nothing shouts out holiday joy than some cute looking delicious cookies. 

The dough for this recipe is fairly easy to work with, but you have to work quickly. If the dough warms up and becomes sticky and unmanageable just roll it back up and let it cool down in the fridge. Although the website calls for two different types of jams, I just used the one that I made. So here it is... Triple Berry filled butter biscuits. 

Here is the recipe from the website: 


  1. Preheat the oven to 170C/325F/Gas 3.
  2. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
  3. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
  4. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.
  5. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
  6. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.

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