Raspberry jam biscuits with icing sugar

Name: Raspberry jam biscuits with icing sugar
Ingredients: 250 g flour; 1/2 packet baking powder (5 g); 100 g sugar; 1 packet vanilla sugar (10 g); 1 egg; 125 g butter (cut into pieces); 120 g raspberry jam; 20 g icing sugar

Dessert - Raspberry jam biscuits with icing sugar by Eusebia H. - Recipia

Raspberry jam biscuits made from a sweet butter dough that rests in the fridge for an hour before cutting. They come in pairs, one filled with jam and one with a hole in the middle, with golden edges and icing sugar on top. I eat them with the morning coffee, not after a meal. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 60 minutes. Total time: 100 minutes. Servings: 12. About 225 kcal and 3 g protein per serving.

Ingredients

250 g flour
1/2 packet baking powder (5 g)
100 g sugar
1 packet vanilla sugar (10 g)
1 egg
125 g butter (cut into pieces)
120 g raspberry jam
20 g icing sugar

Preparation

1. In a bowl, rub the egg with the sugar and the vanilla sugar. 2. Add the flour mixed with the baking powder and stir. 3. Add the pieces of butter and rub them with your hands until a dough forms. 4. Wrap the ball of dough in cling film and leave it in the fridge for 1 hour. 5. Take the dough out and roll it out on a floured surface until it is 4-5 mm thick. 6. Cut out shapes with a cutter, then make a hole in the middle of half of the biscuits. 7. Place the biscuits on a tray lined with baking paper and bake them in the oven preheated to 180 degrees C, 15-20 minutes, until they brown at the edges. 8. Let them cool, then dust the biscuits with the holes with icing sugar. 9. Spread jam on the solid biscuits and place the biscuits with holes on top.

Notes

The biscuits keep for a few days in a well closed tin at room temperature. A glass of cold milk or a chamomile tea goes well with them, especially in the afternoon. I found this dough when I was making Urechile lui Aman biscuits, and since then I make it with the butter cut into pieces and rubbed by hand, without a mixer. The cold rest is not something to skip, otherwise the dough sticks to the surface when rolling. If the jam is too runny, the biscuits on top slide and do not sit straight, so choose a thick jam that does not run off the spoon. Strawberry jam can replace raspberry jam, in the same quantity. Thicker cutters need more time in the oven, while thin ones brown quickly at the edges, so keep an eye on them. They contain gluten, eggs and dairy.