- To make the biscuit dough, combine cold butter and flour in a bowl. Using your fingers, break down butter cubes into the flour and keep doing it till you reach a sandy consistency.
- Add in condensed milk in batches and bring the dough together. Once combined, cover the bowl and chill it in the refrigerator.
- For the cream filling, combine cold butter and icing sugar in a bowl. Mix the two till you reach a sandy consistency. Add in vanilla and milk to bring everything together. Set aside.
- To make the raspberry jam, in a saucepan over medium heat add in frozen raspberries, sugar, and water. Cook this down till you reach a thick consistency. You can also add in cornflour to make the jam thick and let it cook for another minute or so. Set it aside.
- Once the biscuit dough has chilled, start preheating your oven at 180 degree Celsius
- Take out the biscuit dough and using a rolling pin, roll it to about half an inch thick, in between two parchment sheets.
- Once rolled out, using a cookie cutter, cut out individual biscuits and keep the excess dough aside.
- Now using the back of a piping tip, cut out a small center from half of the biscuits. These will be the top biscuits of our jim jams and will allow space for the jam filling.
- You can re roll the excess dough and repeat this process till all you dough has been used.
- Bake these for 10-12 minutes or until golden brown on the edges.
- Let them cool down completely.
- For assembling, take one biscuit that will be the base of the jim jams. Using the back of a spoon or an offset spatula, smear the cream filling all over the base.
- Transfer the jam filling in a piping bag and pipe a generous dollop in the center of the base biscuit.
- Then, simply cover it with the top biscuit shell, the one with the center cut out. Keep repeating these steps till all your biscuits are ready.
Christmas special
Jam biscuits
#FoodismXmas
By Sai vandana racha
Dec, 26th
758
Servings
6 persons
Cook Time
1 hr
Ingredients
7
- 9
Ingredients
- 1 1/4 cup maida
- 1/2 cup cold butter
- 1cup powdered sugar
- 1/4 cup cold butter
- 1tbsp vanilla
- Few drops of milk
- 3/4 frozen raspberries
- 1 tbsp sugar
- 2 tbsp water
Instructions
Notes/Tips
You can store it for a week
