Monday, February 11, 2008
3.5 oz butter, softened
1 teaspoon vanilla extract
1/3 cup caster sugar
1 egg, lightly beaten
1 2/3 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon pinch ground cloves
1/2 cup apricot or strawberry jam
Using an electric mixer, beat butter, vanilla and sugar until well combined. Add egg and mix well. Sift flour, baking powder, cinnamon and cloves over butter mixture. Stir until mixture forms a dough. Knead gently to bring together.
Place dough between 2 sheets baking paper. Roll out until 3mm thick. Place in freezer for 10 minutes or until firm. Preheat oven to 350 F. Line 2 baking trays with baking paper.
Using a 2 inch biscuit cutter, cut as many biscuits as you can from the dough. Press unused dough together. Re-roll and cut into more biscuits. Divide biscuits equally between 2 trays. Freeze for 5 minutes or until firm to the touch. Using a 1 inch round cutter, cut a hole from the centre of biscuits on 1 tray.
Bake biscuits with cut-out shapes for 6 to 8 minutes and whole biscuits for 8 to 10 minutes or until light golden. Allow biscuits to cool for 5 minutes on baking trays before transferring to a wire rack to cool completely.
Just before serving, spread jam over whole biscuits. Sandwich cut-out biscuits on top.