- makes 24 serves
- preparation 20 minutes
- cooking 15 minutes
- difficulty Mid level
Ingredients
- 250 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
- caster sugar
Instructions
Mix 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.
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.
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