Recipe:

Festive Orange Jam Biscuit

Makes approximately 10 biscuits

Ingredients:	Method:
200g butter 75g caster sugar 1 egg yolk Zest of 1 orange 300g flour Raspberry or strawberry jam, seedless	Cream the butter and sugar together, add the egg yolk and grated orange zest. Add the flour and gently mix to create a dough. Form the dough into a large sausage shape, wrap in cling film, and place it in the fridge for 2 hours. Take the dough out of the fridge and roll it out to a thickness of about 3 to 4mm. Cut shapes from your dough using your desired shape cutter. Create an equal amount of each shape, as each biscuit requires a top and a bottom. Cut a hole or a shape (using a small cutter) on half of the biscuits (these will be the top biscuit where you will see the jam through). Place the dough shapes onto a flat, greased baking sheet and place into the oven at 160˚C for approximately 10 minutes or until light brown. Take out of the oven and leave to cool on the tray. Place a teaspoonful of jam onto the biscuit bases and spread the jam out a little. Dust some icing sugar over the biscuit tops, then place them onto the jam-covered bases and squash them down a little until the jam oozes out of the cut shape.

Ingredients:

Method:

Cream the butter and sugar together, add the egg yolk and grated orange zest.
Add the flour and gently mix to create a dough. Form the dough into a large sausage shape, wrap in cling film, and place it in the fridge for 2 hours.
Take the dough out of the fridge and roll it out to a thickness of about 3 to 4mm. Cut shapes from your dough using your desired shape cutter. Create an equal amount of each shape, as each biscuit requires a top and a bottom. Cut a hole or a shape (using a small cutter) on half of the biscuits (these will be the top biscuit where you will see the jam through).
Place the dough shapes onto a flat, greased baking sheet and place into the oven at 160˚C for approximately 10 minutes or until light brown.
Take out of the oven and leave to cool on the tray.
Place a teaspoonful of jam onto the biscuit bases and spread the jam out a little. Dust some icing sugar over the biscuit tops, then place them onto the jam-covered bases and squash them down a little until the jam oozes out of the cut shape.