1 jar Strawberry Fields Foods jam
250g plain flour
100g icing sugar
2 egg yolks
pinch of salt
Prep: Food Processor:
If you have a food processor then it really is a case of putting in all the ingredients apart from the egg yolks and blitzing until you have a breadcrumb consistency. Once you have the breadcrumbs add the two egg yolks and blitz until the dough starts to come together to form a ball. Turn off the processor and turn the dough out onto a work surface and bring together into a flattish round ball of dough.
Prep: By Hand:
Very similar to the above method, combine all of the dry ingredients into a large mixing bowl and then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Once you have the breadcrumb consistency add the two egg yolks, mixing with a knife at first and then your hands to bring the mix together to form a flattish round ball of dough.
Pop the ball of dough in the fridge for half an hour.
Then roll your dough out on a floured work surface to a thickness of about 4mm. Cut out your rounds, this recipe should make 24 circles about 8cm across. Then using a smaller circle cutter make a hole in the centre of half of your biscuits.
Place onto greased baking trays (you may need to bake in batches) and bake for 10-12 mins at 170C.
Transfer to a wire rack and once cool spoon a teaspoon of jam into the centre of all the biscuits without the holes. We used Summer Fruits Extra Jam. Gently place the biscuits with the holes in on top of the ones covered in jam.