Jammy Biscuits

Biscuit definition stated by freeedictionary.com;
1, a. A small cake of shortened bread leavened with baking powder or soda.
    b. A crisp, thin, cracker.
    c. A cookie.

To me a biscuit is more than its definition gives it justice for. It’s a little crunch of relief, a bond in a family, a creative adventure, an accompaniment to hot drinks and a sharing experience between people of all ages. A biscuit for all tastes, wafer, sugar, chocolate, jam filled, cream filled, caramel covered and chewy centred. Who doesn’t love a good biscuit?

my own scrabble, royal icing biscuits

The biscuit fascination all began about 2,300 years ago…just imagine how many biscuits have been consumed in that time, considering I alone could happily munch about 6 in a row (I’m sure a bit more but I dread to count), my guess is a lot! These little crunchy delights were first made in Rome (I’m so glad the Romans shared!) with their name being derived from the Latin word ‘bis coctum’ which means ‘twice-baked’ as biscuits were originally first baked, then dried out in a slow oven. Nice fact of the day eh? When I decided I wanted to try my hand at making a moreish biscuit I  did a wee Google search and trailed through pages and pages of recipes determined to find something creative, interesting and appealing. The problem with me is, I’m a very visual person, if the recipe doesn’t have an eye catching, mouth watering picture there’s a good chance ill skip by it without a second glance.

playing with the cookbook recipes

Luckily for me, I was saved by a friend when she produced a large, hard backed book with the words ‘The colossal cookie cookbook’ scrolled across the front. Jackpot! I was spoilt with choice! Lots of beautiful, colourful pictures filled the pages each looking so irresistible I felt like I could steal a quick bite of the biscuit right there and then. Each taste bud tingling picture was accompanied by its own detailed recipe on how to create this perfect comfort food at home. When the horrible reality hit that I couldn’t get the promised taste of the cookie by just eating the picture (understandable I guess) I began marking pages of recipes I was going to try and before long I was standing in my kitchen. The aromas of jam cookies, chocolate swirls, Viennese fingers and spicy mixed fruit bars filled my flat and most certainly my flatmates nostrils as they conveniently appeared not long after. The verdict was good…well at least that what I assumed as I couldn't quite hear what my flatmates were saying through the continuous mass of biscuit in there mouths! My personal favourite was the jam cookie, a jam centred almond tasting beauty. I wouldn’t recommend this biscuit as a dunking candidate for all you dunkers out there, but I challenge you to try it. It’s a versatile biscuit, can be cut into a variety of fun shapes and filled with a favourite filling of your choice whether that be icings, curds, jams or creams (or one of each if your anything like myself). So, for those of you who cant resist a cookie…I’ve attached this very recipe below with…of course…pictures (I'm afraid there not the best of quality but they give a good guidance on how your cookies should be looking at each step). If you love this recipe like myself and my special wee Gran, pass it on and share it, its perfect for making with children too. But before you run off and fill your own kitchen with that home baked aroma, ask yourself…do you agree that a biscuit is much more than its definition gives it justice for?

Enjoy x

Jam Cookies

Makes 6

You will need;
90 plain flour, sifted
25g ground almonds
60g butter, softened
25g caster sugar
15ml milk
1 egg, beaten
2x15ml strawberry jam or whatever filling you prefer.

Suggested Equipment;
scales
1 large cookie cutter
1 small cookie cutter, both identical
sieve
rolling pin
cling film
greaseproof paper
baking tray

Method
1. It is best to collect all your ingredients at the start of your recipe to ensure you have everything in your kitchen that you need. Once you have done this you should have a work station that looks a little like this. (excluding jam as you can have whatever filling you prefer)

collected ingredients

 2. Place the flour, ground almonds and butter in a mixing bowl and use your hands to rub in the mixture until it resembles fine breadcrumbs.

I cut up my butter to make it easier to work with

the rubbed in mixture

3. Stir in the sugar and milk with a knife, and again using your hands work the mixture together to form a dough.

After sugar and milk has been stirred in

finished dough

4. Wrap your dough in cling film and place in the refrigerator for 20 minutes. (any longer will not do your dough any harm).

ready for the refrigerator 

5. Preheat your oven to 175oC/Gas Mark 4 and line a baking tray with greaseproof paper.

6. Lightly flour a clean surface, roll out your dough and cut out 12 shapes with the large cookie cutter.

Ready to roll

large cookie shapes

Place 6 of the shapes on your pre-prepared baking tray and prick with a fork. With the remaining shapes, cut out their centres using your small cookie cutter, these are going to act as ‘lids’.
Tip: When rolling out your dough it may be easier to roll one half at a time to make it easier to handle. Also ensure you keep turning your dough when rolling to prevent it sticking to your work top.
  

7. Using a pastry brush, coat the large shapes with a small amount of beaten egg. Carefully top with a ‘lid’ ensuring the shapes match up. When complete, brush the whole cookie with more beaten egg and bake for 20 minutes or until golden brown.
Tip: if you don’t have a pastry brush you can use your finger but be gentle to avoid damaging your cookies.

8. When your cookies are ready lift onto a wire rack to cool.

cooked cookies before filling

9. Once the cookies have cooled completely spoon on your filling keeping within the shape in the centre. Eat and Enjoy!!
Tip: If you want you can add an optional sprinkling of icing sugar before you add your filling.

I used strawberry jam, apricot jam and raspberry jam

Note: biscuits will keep fresh in an air tight container for up to 3 days.