Wuselig Recipes · Recipe 63
VegetarianFlauschi’s Jam Sandwich Biscuits
Sandwich two thin butter biscuits with jam. The small hole in the top becomes a little jam window.
The little story
The Jam Window
Two plates waited on the kitchen table: one of solid biscuits and one of little biscuit rings. Everything was baked and cool. Flauschi stirred the red jam smooth.
Flauschi„A base, a little jam and a window on top.“
Puschel lifted an unfilled ring to his eye. Through its hole he could see Flauschi’s flower.
Puschel„I baked a telescope! It discovers flowers.“
Flauschi„Then see if you can discover the jam bowl.“
Puschel looked through his biscuit window. The red bowl was right in the middle. Flauschi spread jam on a base with a blunt knife.
Puschel„Found it. Very red. Very jammy.“
He placed his ring on the spread biscuit. Now the window held a red dot instead of Flauschi’s flower.
Flauschi„Your telescope has become a jam sandwich biscuit.“
Puschel„From now on it looks inside!“
They lined up the filled biscuits. Puschel saved one unfilled ring for his next flower discovery and shared a finished biscuit with Flauschi.
Active preparation: about 45 minutes · 45 minutes chilling · Baking in total: about 36 minutes · About 25 minutes cooling after the last batch · About 10 minutes for the filling to settle · Total: about 165 minutes. About 3 batches on a standard tray (about 30 × 40 cm), baked one at a time. Times and yield are estimates. Allow longer for a smaller tray, extra chilling or slow-setting icing.
Makes about 30–35 filled biscuits
How to make it
In a few words: Sandwich two thin butter biscuits with jam. The small hole in the top becomes a little jam window.
Ingredients
- 250 g plain wheat flour, plus 1 tbsp for rolling
- 125 g cold butter, diced
- 75 g icing sugar for the dough
- 8 g vanilla sugar
- 1 medium egg
- A small pinch of salt
- 120 g smooth raspberry or redcurrant jam without gelatine
- 10 g icing sugar for dusting
Method
- Wash hands, weigh ingredients and line two trays with baking paper. Adults handle mixers, sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, 75 g icing sugar, vanilla sugar and salt. Briefly knead in butter and egg until the dough holds together. Flatten, cover and chill for 45 minutes.
- An adult preheats to 180 °C conventional or 160 °C fan.
- Roll on a little flour to 3 mm thick. Cut about 60–70 rounds, 5 cm across. Cut a small central hole (about 1.5 cm) in half of them. Briefly gather and roll scraps again. Place 2 cm apart on cold trays.
- Bake trays one at a time on the middle shelf for 10–12 minutes each, until edges are lightly golden. Allow about 3 batches. Keep remaining dough and the next tray covered in the fridge. Let a used tray cool completely before placing more dough on it.
- An adult removes the tray with oven gloves. Leave biscuits on the tray for 5 minutes to firm up, then carefully move to a rack and cool completely for about another 20 minutes. Eat only once cool.
- Dust only the cooled ring tops with 10 g icing sugar. Stir the jam smooth. Spread about ½–¾ tsp on each solid, undusted base. Add a ring top and press very gently. Leave for about 10 minutes to settle.
Keeping your biscuits
Once the filling has settled, store in a dry, tightly closing tin in a cool place and eat within 1 week. Homemade or reduced-sugar jam may shorten storage time; follow its instructions.