adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chamomile jam biscuits
Chamomile jam biscuits
0 Likes
Prep Time:
360 minutes
Cook Time:
25 minutes
Total Time:
385 minutes
Make tasty chamomile tea and strawberry jam cookies for unexpected guests.
Ingredients:
  • 40.00 ml loose leaf chamomile tea flowers
  • 120g caster sugar
  • 250g unsalted butter, at room temperature, chopped
  • 1/4 tsp vanilla bean paste
  • Large pinch of salt
  • 80g (2/3 cup) almond meal
  • 340g (2 1/4 cups) plain flour
  • Good quality strawberry jam, to sandwich
Instructions:
  • Finely chop the chamomile in a food processor, then strain through a coarse sieve to remove large pieces. Combine the strained chamomile with the sugar until fully mixed.
  • Using electric beaters, combine the sugar mixture, butter, vanilla, and salt in a large bowl until pale and creamy. Mix in the almond meal and egg until well combined. Slowly add the flour and mix on low speed until just combined. Transfer the dough to a clean, lightly floured surface, shape it into two discs, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight.
  • Preheat your oven to 180C/160C fan forced and line 3 baking trays with baking paper. Roll out 1 portion of dough between two lightly floured sheets of baking paper until it's 4mm thick. Use a 7cm fluted cookie cutter to cut out 8 rounds from the dough, rerolling any scraps. Arrange them on 1 of the prepared trays and chill in the fridge for 15 minutes.
  • Roll out the rest of the dough and cut out 8 rounds using a 7cm fluted cookie cutter, reshaping any scraps. Use a 4cm flower-shaped cutter to make a design in the center of each round. Arrange the rounds on one baking tray and the flower shapes on another. Chill the trays in the fridge for 15 minutes.
  • Bake the round biscuits for 12-14 minutes until light golden, swapping trays halfway through. Bake the flower biscuits for 7-8 minutes until light golden. Allow them to cool completely on the trays.
  • Spread the round biscuits with dollops of jam, dust with icing sugar, sandwich together, and serve with the flower biscuits.

Similar Recipes