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Thursday, June 17, 2010

Jam & Sour Cream Biscuits

You have just gotta make and eat these. They are so yummy and irresistible, one is not enough. Seb and I made these with her mum yesterday. You can double the recipe but you'll need help as the three of us did together. Dust with icing sugar for an eye catching biscuit. ENJOY - the photo looks great but the taste is sensational !

Jam & Sour Cream Biscuits


4 eggs
1 cup Caster Sugar
1 sachet Vanilla Sugar
250g sour cream
250g unsalted butter, softened
1 kg Self-Raising Flour
1 cup approx, Self Raising Flour, extra
800g jar Jam, Strawberry or Apricot
Icing sugar for dusting


1. Preheat oven 200oC and line 3 – 4 biscuit trays with baking paper. Set aside.
2. In a large bowl beat together sugar, eggs and vanilla sugar with electric mixture until well combined. Add sour cream and beat again.
3. In another large bowl sift flour and add softened butter. Rub butter into flour with your finger tips until well combined.
4. Add the flour mixture to the egg mixture and mix well by hand until it all comes together into one dough. Pull apart a large handful of the mixture and roll out to 2mm thin. You will need to lightly sift the extra flour on your work bench to stop the dough from sticking. Using a small serrated dough wheel cut 5cm x 5cm squares.
5. Place a teaspoon of jam in the middle of the square dough, bring over one corner to the middle of the square to cover the jam and then bring over the other corner on top of that (see picture of finished biscuit). Be careful not to overfill your biscuits with jam or the jam will ooze out during baking.
6. Place your biscuits on the biscuit tray and bake for approx 10 – 12 minutes until lightly brown.
7. When cool place in air tight container.

These biscuits do not keep for very long because of the high fat content. Place in freezer for longer keeping. But they won’t last for long – your family and friends will love them.

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