Delicious melting biscuits from the queen of sweets, Mira Valcich. Make sure you find provdl for this recipe, 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.
- 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
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.
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.