These decorative jam biscuits taste super scrumptious and look pretty to give as food gifts. I love, love, love the combination of biscuit plus jam. And after making yum jam-filled holiday cookies last year, I decided to go with a similar concept but different execution. Instead of baking individual biscuits and then sandwiching them afterwards, I created a bottom, brushed it generously with jam and finished with a layer of decorative dough cutouts. The cookie dough is made with all-purpose flour and maize flour (aka yellow cornmeal for you lovely readers living across the pond), which gives the biscuits their sunny colour and adds a nice, gritty texture. Since we recently shared a recipe for peach jam, I nicked a jar and used it for these treats. This jam has a lovely balance of peachy-sweet and a little tart that pairs perfectly with the cookie dough. I imagine apricot jam or raspberry preserve could be tasty alternatives. I cut the biscuits into small squares, but you could easily slice them into larger bars to highlight the decorative pattern even more. Happy baking!
These jam biscuits make wonderful little presents – unless of course, you lack any and all self-control around a plate of fresh cookies and just wolf away. Surely, I can’t be the only one, right?! I think I’ll add a dash of cinnamon to the dough and bake them again for the holidays. For more homemade food gift ideas, check out this collection of 50+ delicious treats that are perfect for gift giving!
Prep Time: 40 min
Baking Time: 35 min
Yields: 36 jam biscuits
For the biscuit dough
- 280 g (2 1/4 cups) all-purpose flour
- 150 g (1 cup) maize flour (yellow cornmeal)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 pinch of salt
- 150 g (3/4 cup) granulated sugar
- 230 g (1 cup / 2 sticks) cold unsalted butter
- 1 egg (UK & Europe: M / US, CA, AUS & NZ: L)
For the filling
- 400 g (14 oz / 1 1/4 cups) peach jam, at room temperature
- icing (confectioners’/powdered) sugar (optional)
1) Mix the dry ingredients
Sift the flour, cinnamon, and baking powder into a mixing bowl. Stir in the maize flour (yellow cornmeal) and salt. Set aside.
2) Cream the butter and sugar
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.
3) Make and chill the biscuit dough
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).
4) Preheat the oven
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.
5) Bake the bottom layer
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.
8) Create dough cut outs
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.
7) Bake the second layer
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.
8) Cut the biscuits
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.
Storage & Shelf Life
You can store the jam biscuits in an airtight container for up to two weeks. Put greaseproof (wax) paper between the layers, so the biscuits don’t stick together.
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