November 16th, 2009
Recipes come in many ways. Books, magazines, newspapers, blogs, word of mouth and family secrets passed down from generations. This recipe came to me written behind the packaging of a tart mould. A mould I had purchased during one of my trips abroad and was lying unused for almost 2 years. And there was this huge ripe pineapple that was waiting to be turned into jam and I thought that these biscuits were just the ticket to use up that jam.
When I read the recipe it reminded me of the custard tarts that my aunt Rekha’s cook Francis used to make. Old Francis was an expert baker and showed us his expertise in the form of biscuits, buns and tarts amidst many other baked delicacies. During one of our holidays my aunt made us children, my sister and our cousins watch Francis make some cute jam tarts. At that time I was more interested in eating rather than making them.
I wanted to make the jam tarts that Francis used to make but unfortunately my aunt misplaced her recipe notebook during one of her shifting sprees. There was no way I could replicate those until I happened to see this recipe scribbled behind my biscuit mould. I only had to replace the egg yolk.
These biscuits are very reminiscent of childhood for me and they would be great in kids snack boxes, sophisticated tea parties or any time one wants to munch into a biscuit with the goodness of jam. Also, a great way to use homemade jam.
Jam Biscuits Recipe
I have used pineapple jam here, but you can substitute any jam, say strawberry, blueberry or mixed fruit jam. Substitute the butter with vegetable margarine or vegan butter for a vegan version of the cookies.
- 100 gm (1/2 cup) butter
- 60 gm (1/2 cup) icing sugar
- 100 gm (3/4 cup) plain flour
- 100 gm (3/4 cup) Vanilla custard powder
- 30 gm (4 tbsp) corn flour or cornstarch
- 3 tbsp yogurt
- 1/2 tsp vanilla extract
In a bowl, cream butter, icing sugar and vanilla extract until light and fluffy. You can use a hand blender or hand beater to cream the butter and the sugar.
Add in the plain flour, custard flour and corn flour and mix well. Stir in the yogurt and form into a smooth, round ball.
On a lightly floured surface, roll out the dough to roughly 5 mm thickness. Cut with a jam biscuit or cookie mould. If you do not have one, you can use a round cookie cutter and make an impression with your thumb to fill in the jam.
Place the biscuits on a greased baking tray and fill the impressions with the jam.
Bake in a preheated oven at 180C /350F/Gas Mark 4 for 15 minutes or till done.
250 gm (1 cup) Pineapple, grated
125 gm (1/2 cup) sugar
In a heavy bottomed utensil, cook the grated pineapple and sugar until thick and reaches jam consistency, about 15 minutes.
Makes about 24 biscuits