Thursday, 16 February 2012

Buttery Almond Window Biscuits














I was given some incredibly moreish homemade jam, and lovely as it was on toast, I wanted to utilise it to it's maximum potential in something extra tasty. These biscuits are little bites of buttery goodness - be warned, once you started eating them it's not easy to stop!

A note: for the sake of scientific baking experimentation, I tried prepping the biscuit dough in two ways. Firstly, I did as the original recipe said and fridged the dough for 5 hours, before rolling and cutting into biscuits, then popping straight in the oven. For the second batch, I added a second chilling stage – once the biscuits were cut out and placed on a baking stay, I then put the tray in the fridge for around 30-60 minutes. I found that the second batch, that was chilled twice, held their shape much better than the first, which went decidedly rounded at the edges. So, if you have time, I recommend adding this step for more shapely biscuits.
As an aside, here I've upped the flour content a little from the original recipe as I found the dough a bit too buttery/wet.


Ingredients
225 g unsalted butter, at room temperature, diced
100 g caster sugar
250 g plain flour
100 g ground almonds
150 g seeded raspberry jam
Icing sugar, for dusting (optional)
Makes tons of biscuits
(very sorry - I forgot to write down how many! But I do remember that I froze a portion of the dough because it was so much - halve the recipe if you don't need such a big batch)
 
1. In a bowl or food processor, mix the butter, sugar, plain flour and ground almonds until the mixture forms a dough.
2. Knead the dough into a large ball, then cover in clingfilm and leave to chill in the fridge for at least 5 hours.
3. Remove the dough from the fridge and give it a quick kneed. Divide into a few pieces and roll out to 5mm thickness.

4. Using whatever shaped cutters you fancy, cut out an even number of biscuit shapes. Using a palette knife, carefully place half of the biscuits onto a greased or lined baking sheet. Using a smaller cutter shape of your choice, punch out the middle portion of each of the remaining biscuit shapes and very carefully transfer these to a baking sheet. (I baked the 'holes' too, so I ended up with lots of teeny tiny bonus biscuits). 
5. Place the baking tray in the fridge to chill for a further 30-60 minutes.
6. Preheat the oven to 140C.
7.  Bake both batches of biscuits for 30 minutes or until golden brown.
8. Remove the biscuits from the oven and take them off the baking tray straight away and put onto a cooling rack to cool completely.
9. Spread a generous blob of jam onto the centre of the whole biscuits, then place the biscuits with the cut-outs on top and press together so that the jam peeks out through the heart. Sieve a little icing sugar over the top, if you like.




Original recipe here.

2 comments:

  1. Thanks for sharing, these sound perfect - almondy, easy to make and no fancy ingredients! In fact if I swap the butter for margarine I'll make the vegan members of my household happy too!

    ReplyDelete
  2. Love the heart shaped ones, they're so pretty x

    ReplyDelete

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