Images by Yasmin
This biscuit is very similar to gingerbread biscuits in flavour except that it has a jam mixture between the two layers of biscuit. I thought it would be sickly sweet; however, it isn't even that sweet! It is a soothing taste of the traditional gingerbread spices which are complemented by the subtle taste of jam. Delicious! Revolutionary! The heart of Christmas!
- 1 1/2 cups (225g) plain flour
- 3/4 cup (165g) firmly packed dark brown sugar
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1/4 tsp ground cloves
- 150g butter, chopped coarsely
- 1 egg yolk
- 1 tsp gelatine
- 1 tblsp water
- 1/3 cup (110g) strawberry or raspberry jam
- 1 egg white
- 1 1/2 cups (240g) pure icing sugar
- 1/2 tsp lemon juice
Process the flour, sugar, spices and butter until combined. Add egg yolk; process until combined. Knead dough on floured surface until smooth. Cover; refridgerate for 30 minutes.
Divide dough into quaters; roll ewach quater to 3mm thickness. Refridgerate with layers divided by baking paper.
Cut shapes (squares, angles, stars etc.) from refridgerated layers. Cut shapes from the centre of half the squares etc. Use the centre dough to make more biscuits. Place biscuits on trays; bake for 10 minutes or until lightly browned. Cool on trays.
For jam filling, using a bane marie process, sprinkle gelatine over water in the bane marie. Stir until dissolved. Add jam to gelatine mixture; stir well.
Turn base biscuits upside down so the flat side is facing up. Spread about 1 tsp of jam filling in the centre of each biscuit; top with the cut-out biscuits. Press lightly.
For icing, lightly beat the egg white in a small bowl until frothy. Beat in the sifted icing sugar, a tablespoon at a time, until combined. Stir in the juice. Keep surface of the icing tightly covered when not in use. Place the icing in a dispodable piping bag; snip a tiny amount from the tip of the bag. Drizzle the biscuits with icing; stand on wire racks until set.