Plum jam biscuits recipe
- Cuisine: Croatian
- Prep Time: 20 min(s)
- Cook Time: 15 min(s)
- Makes 24 biscuits
Delicious melting biscuits from the queen of sweets, Mira Valcich. Make sure you find provdl, which is favoured for baking as it tends to keep its shape rather than spreading while cooking – it comes in jars and is found in European delis and some supermarkets.
Ingredients250 g - unsalted butter, softened
300 ml - cream
2 tbsp - vanilla sugar
1 ½ tsp - baking powder
400 g (2 ⅔ cups) - plain flour
provdl plum jam
PreparationMix the butter, cream, vanilla sugar and baking powder. Slowly add the flour to make a soft, stretchy dough. Knead for 5 minutes. Roll the dough out thinly and cut into 15 cm triangles with a pizza cutter or sharp knife. Place a triangle in front of you with a wide edge facing you. Add 1 teaspoon of jam at the wide edge and roll the triangle up over the jam. Form the roll into a U shape. Repeat with the rest of the triangles.
Bake the biscuits at 200°C until golden. Roll in caster sugar while still warm.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 14 of 14 Croatian Restaurants.
|1.||Maestral Seafood Restaurant||Weston|
|2.||De Bortoli Winery and Restaurant||Dixons Creek|
|3.||Original Balkan Restaurant||Darlinghurst|
|4.||Mediterraneo Charcoal Grill and Wine Bar||Albert Park|
|5.||Balkan Continental Restaurant||Darlinghurst|
|8.||Gianni's Restaurant||Mount Hawthorn|
|9.||Morska Vila||Henley Beach|
|10.||Katarina Zrinski Restaurant||Footscray|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Soak and steam
Sticky rice needs to be soaked in cold water for at least 4 hours before steaming. If it’s boiled, the grains will collapse and go mushy.
Fundamental to Thai food this fish sauce is made with the liquid that comes from fermented anchovies and is very pungent.