250 grams Unsalted Butter (softened)
500 grams Plain Flour (sifted approximately 3 cups)
1 egg (beaten)
1/2 cup Yoghurt (full fat)
1/4 cup Caster Sugar
1 teaspoon Vanilla Essence
1 teaspoon Baking Powder
1/4 teaspoon Lemon Rind
Extra Flour for Dusting
Icing sugar for Dusting
Plum Jam (Plum Spread)
Preparation Time: 15 minutes to make the pastry + 15 minutes rolling the pastry out + (1 hour for the pastry to rest in the fridge)
Cooking time: 30 minutes
Makes: 40 Biscuits (approximately)
Preheat the oven at 180° for at least 15 minutes.
To make the pastry, cut the butter into small pieces, sieve the flour add the baking powder and combine with the butter. Add the egg, caster sugar, vanilla essence, lemon rind and yoghurt. Blend quickly and lightly, ensure you are thorough with your fingertips. Place the ball of dough on a floured surface and with the heel of the hand gradually push the dough away from you in a series of short, rather jerky movements. Gather the pastry into a ball and repeat the whole flattening and gathering process once again. Roll the ball and cover in cling wrap and allow to cool in the refrigerator for a minimum of 1 hour.
Roll out the pastry thinly and cut into triangles (ensure that they similar in size (8cm) . Place a small dollop of jam onto the wide end of the triangle and roll the pastry (resembling a mini croissant) and shape into a crescent. Press along the edges of the crescent to ensure that the jam will not ooze out during baking. Place on a baking tray lined with paper. Place the baking tray in the oven and bake for 15-20 minutes.
The biscuits can be stored in an airtight container.
If you have some of the jam oozing out of the biscuits it will be fine. They will still taste great.