These delightful biscuits are made up of crisp pastry parcels hiding walnuts and a dollop of fruit jam.
- 300 g (2 cups) plain flour
- 200 g cold unsalted butter, chopped
- 250 g farm cheese (see Note), crumbled or 300 ml sour cream
- 80 g (¼ cup) store-bought jam (we used a variety of apricot, raspberry and lime)
- icing sugar, to serve
- 1 tbsp sultanas
- 25 g (¼ cup) walnuts
- 2 tbsp caster sugar
- ½ lemon, zested
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.
You can make just jam- or walnut-filled biscuits, or a combination of both as we have. If making just walnut, double the quantities for the walnut filling.
Process flour and butter in a food processor until mixture resembles coarse breadcrumbs. Add farm cheese and 2 tbsp water, and pulse until mixture just forms a dough.
Shape into 3 discs and roll each disc out between 2 sheets of baking paper until 3 mm thick. Refrigerate for 15 minutes or until cool.
Meanwhile, to make walnut filling, soak sultanas in boiling water for 10 minutes or until softened. Drain. Process in a food processor with walnuts, sugar, lemon zest and 1 tsp water, or enough water for mixture to hold together.
Preheat oven to 160°C. Working with 1 piece of pastry at a time, cut out 8 x 5 cm squares. Reserve and re-roll offcuts, if necessary. Place 1 tsp jam in the centre of 12 squares and 1 tsp walnut mixture in the centre of the remaining squares. Fold up the two opposite corners of the squares and press to seal. Place on 2 lined oven trays and bake biscuits, swapping trays halfway, for 15 minutes or until golden. Cool. Dust with icing sugar, to serve.
• Farm cheese, from selected greengrocers and delis, is a soft cow’s milk cheese that’s similar to cottage cheese, but drier.
As seen in Feast Magazine, Issue 17, pg64.
Photography by Alan Benson