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Jolly Jam Biscuits
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Lancewood Jolly Jam Biscuits

Ingredients

365 g cake flour
5 ml baking powder
2.5 ml salt
180 g butter
250 ml sugar
100 ml LANCEWOOD® Sour Cream
1 large egg
5 ml vanilla essence
125 ml strawberry jam

Method

Using a large mixing bowl, add the cake flour, baking powder and salt and mix together.

Beat the butter and sugar together until pale and creamy.

Add the sour cream, egg and vanilla essence and mix well.

Add gradually to the flour mixture and mix to a firm dough.

Cover with cling film and refrigerate for 1 hour.

After refrigeration, preheat the oven to 180°C.

Sprinkle a surface lightly with flour and roll the dough out to 2 mm thickness.

Cut out circles of 6 cm in diameter. Cut out small stars or rounds in the middle of half of the circles.

Place the uncut circles on a baking sheet lined with baking paper. Brush the edges with sugar water.

Spoon about 2.5 ml jam into the centre of each. Carefully place the circles with the star or hole in the middle on top of each of the jam topped rounds. Refrigerate for 30 minutes.

Bake for 15 minutes or until the edges turns golden.

Remove from the oven and place on a wire rack to cool.

Store in an airtight container.

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