Perfect for tea time. Despite looking advanced, these biscuits are quite easy to make and requires few ingredients. The cake is crunchy and dry, which goes perfectly with the sweet and fruity jam. My recommendation would be to choose a delicious jam of good quality, as this is one of the main ingredients of the cake.
Jam biscuite
Ingredients
- 2 tbsp plain yoghurt plantbased
- 100 g syrup or honey
- 75 g vegan butter
- 2 tsp baking powder
- 250 g flour
- 200 g jam e.g. raspberry or blackberry
Instructions
- Stir the yoghurt, syrup and butter together in a bowl
- Mix the flour and baking powder in a separate bowl
- Mixing the content of the two bowls and stir till the dough has a uniform consistency
- Roll the dough as thin as possible on a flour-dusted table. If the dough sticks to the rolling pin, sprinkle a little flour on top of the dough.
- Cut out biscuits with a cookie cutter which is 5 cm in diameter
- Cut out the middle of half of the biscuits with a cookie cutter of 2,5 cm in diameter
- Put the biscuits on baking trays with baking paper and bake in the oven at 190℃ for 8 minutes
- Let the biscuits cool down
- Spread jam on the top of a biscuit without a hole in the middle
- Place a biscuit with a hole on top of the jam-covered biscuit and press lightly together
- Repeat steps 9 and 10 with the remaining biscuits
- Store the cakes in a cake tin