Latest posts by Heidi Greenstein (see all)
- Baking – Rhubarb Custard Creams Recipe - October 6, 2017
- 10 Recommended Things To Tick Off Whilst In Amsterdam - August 4, 2017
- Passover Pistachio Almond Raspberry Bakewell Tart Recipe - April 13, 2017
Baking is a passion in of mine and with the Jewish New Year approaching , I always bake a selection of biscuits/cookies for my family and friends. The jam tarts are a firm favourite that I grew up on, learning from my mother who passed on her recipe and now these are firm favourite for my family.
250g butter or baking margarine
3 cups flour
1tsp baking powder
1/4 tsp vanilla essence
1 tbsp cold water
2 tbsps castor sugar
Mix the sugar and butter together to form crumbs. Add all the dry ingredients plus the beaten egg mixed with water and vanilla.
Allow to form a soft dough.( Add a little more flour if needed)
-Jam of your choice-I usually use strawberry and apricot
– Heat oven to 180 C’
Rollout the dough thinly and cut into circular shapes using an 7-8 cm cookie cutter.
Reserve a little dough for the strips or rounds to decorate he tarts.
Place each round into a greased shallow cookie/biscuit tray.
Place approximately 1 tsp of jam onto each shape.
Using the remaining dough , roll out some little strips to crisscross the jam or cut out little shapes and place on to the jam.
Place into the oven and bake for 8-10 minutes. They should be just lightly golden in colour.
Allow to cool. Enjoy!
They are so delicious -dont be surprised if they disappear fast-😍😍😍