You can’t beat a jam sandwich biscuit and I decided to make some rather regal looking biscuits to mark the Queens Jubilee celebrations.
These are lovely melt in your mouth buttery shortbread sandwiched together with my beautiful homemade raspberry jam.
To start line two baking trays with parchment and set aside. Do not pre-heat the oven at this stage as the biscuits need to chill to stop them spreading.
Then put the butter and caster sugar in the bowl of a stand mixer.
Then beat for 5 minutes until light and creamy.
Add the flour and vanilla and beat again until the dough just comes together.
In a floured work surface roll out the dough to about a 4mm depth.
Cut out the shapes and place on the lined baking trays.
Re-roll the dough until it is all used. I got 16 biscuits from mine but it will depend on the size of your cutter.
Cut the middles out of half of the biscuits. I used an icing nozzle to cut the three circles out of the crowns.
Place the trays in the fridge and chill for at least 1 hour or you could leave overnight.
When you are ready to bake your biscuits pre-heat the oven to 190 degrees centigrade (170 fan).
Bake for 12 minutes.
Leave to cool slightly on the baking trays then place them on cooling racks to completely cool and set.
When they are cool, sandwich a heaped teaspoon of raspberry jam between the biscuits and sieve the icing sugar on the top to finish.
👑 Queen of Hearts Biscuits 👑
Sarah’s servings: 8
Baking time: 12 minutes
Ingredients:
155g Soft unsalted butter
70g Caster sugar
225g Plain flour
1 tsp Vanilla bean paste/ extract
8 tsp Raspberry jam
1 Tbsp Icing sugar for decoration
Method:
Line 2 baking trays with parchment and set aside.
Put the butter and caster sugar in the bowl of a stand mixer and beat until light and creamy.
Add the flour and vanilla and beat again until the dough just comes together.
In a floured work surface roll out the dough to about a 4mm depth.
Cut out the shapes and place on the lined baking trays.
Re-roll the dough until it is all used. I got 16 biscuits from mine but it will depend on the size of your cutter.
Cut the middles out of half of the biscuits. I used an icing nozzle to cut the three circles out of the crowns.
Place the trays in the fridge and chill for at least 1 hour or you could leave overnight.
When you are ready to bake your biscuits pre-heat the oven to 190 degrees centigrade (170 fan).
Bake for 12 minutes.
Leave to cool slightly on the baking trays then place them on cooling racks to completely cool and set.
When they are cool, sandwich a heaped teaspoon of raspberry jam between the biscuits and sieve the icing sugar on the top to finish.
Sarah’s extra slice……
I used crown cutters but you can use any cutters that you have.
Any flavour jam would work well in these biscuits.
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