Biscuits and Cookies are always fun to bake and I enjoy experimenting with different dough mixtures. With the the New Year in full swing, I have the time to sit down and write the recipe. These are simple to make, rustic in appearance, delicious, can be beautifully presented and enjoyed by all.
2 cups plain flour (sifted)
200 grams unsalted butter
2 tsp vanilla extract
zest of 1 lemon (optional)
1 cup icing sugar + extra for dusting (confectioners’ sugar sifted)
1/4 cup strawberry jam
1/4 cup apricot jam
150 grams plain flour (sifted)
1 1/2 cups of hazelnut meal
1 tsp vanilla extract
1 egg (beaten)
2 tbsp finely ground espresso coffee beans
160 grams unsalted butter (chilled and cut into cubes
3/4 cup caster sugar (superfine)
icing sugar for dusting (sifted) (confectioners’ sugar)
Preparation time: 30 minutes (Approximately) resting time in fridge 30 minutes
Cooking Time: 20 – 30 minutes (Approximately)
Makes: 24 Shortbread Biscuits (inclusive) & 24 Coffee Hazelnut Biscuits (Approximately)
Preheat the oven to 180ºC and line 2 baking trays with baking paper (for coffee hazelnut biscuits). Have 2 baking trays ready to go for shortbread biscuits. Select cookie cutters. I selected circles and stars for the centre. Small star for centre and a larger star to use as a pattern for round biscuits/cookies.
- Combine all the shortbread ingredients and in a bowl of a food processor and mix until it forms a ball of dough.
- Remove from the food processor and form into a ball of dough.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Remove fridge, remove plastic wrap, cut the dough in half.
- Prepare 2 sheets of baking paper and place one half of dough on paper. Place a the other baking paper sheet on top and roll out into a circle approximately 1/2 cm thick using a rolling pin.
- Cut the bottom shapes out first and then the top layer using the star to cut in the centre of the dough.
- Gently removing the leftover pastry to be rolled out again.
- Lift the sheet of baking paper with the cut biscuits/cookies and place on a baking tray.
- Bake in the oven for 10 to 15 minutes or until golden.
- Remove from the oven and place aside to cool before assembling with strawberry jam.
- Place a teaspoon of jam in the centre of the biscuit/cookie and top with the top layer.
- With the remainder of the dough. Form a large ball.
- With your hands grab a piece of dough the size of a golf ball and roll into a ball.
- Gently flatten the ball to form a disc and with your thumb indent in the centre creating a well.
- Place the large star on top of the biscuit/cookie to create a pattern
- Using a small spoon place apricot jam in the well.
- Place all the biscuits/cookies on baking tray lined with baking paper and bake until golden.
- Remove from the oven and allow to cool.
- Sift the flour and ground coffee into a large bowl, add the caster sugar and stir to combine.
- Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the egg, vanilla and ground hazelnuts, then working quickly, use your hands to mix and form a dough.
- Shape into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Remove from fridge and allow to stand for 5 minutes before shaping biscuits/cookies.
- Using your fingers or spoon, scoop some dough the size of a golf ball.
- Shape into a ball and then shape into a disc.
- Place on baking trays lined with paper and place in the oven.
- Bake for 12 to 15 minutes.
- Remove from the oven and dust with icing sugar while hot.
- Set aside and allow to cool completely on trays.
- Shortbread dough can be tricky to work with when cutting shapes. To remove the star from the centre of cut shape. Gently lift off the baking paper using a knife or small thin spatula.
- You may choose to use plain shapes no patterns, a large circle for biscuit and a small circle for centre to assist with getting the best result.
- Before assembling you may wish to dust the top layer of biscuit with star shape cut out.
- My cookie cutter for circle was 8cm and star 5cm. (I am going to go a size smaller for both next time).