Delicious Fig/Pear Jam Biscuits
220g unsalted butter diced; 120g icing sugar plus extra for dusting; Finely grated zest of 1 lemon; 2 medium egg yolks; 300g plain flour; about 50g of Mammy Jamia’s Fig reserve and 50g of Mammy Jamia’s Pear Preserve; 100ml fresh double cream
- Cream the butter and icing sugar together in a food processor with the lemon zest, then add the egg yolks and finally the flour: you will have a soft and sticky dough. (If you prefer not to use a food processor, mix the ingredients with your fingers. Wrap the dough in cling film, pat into a flattened block and chill for 1 hour.
- Preheat the oven to 180C/160C fan/gas 4. Have ready two lined baking sheets, an 8cm fluted biscuit cutter, and a 2cm-3cm plain or fluted cutter (for making the holes in the dodgers).
- Roll out half the dough on a lightly floured surface to a thickness of about 5mm. Using the 8cm cutter, cut out about 12 biscuits for the bases and arrange them spaced slightly apart on one of the baking trays. Repeat to make a second tray of biscuits for the tops, this time cutting a 2cm-3cm circle in the centre of each one.
- Place both trays in the oven, arranging the biscuits with holes on the lower shelf, and bake for 10-12 minutes or until all the biscuits are just starting to color. Remove and loosen with a palette knife, then leave to cool.
- Whisk the fresh cream until it creates a smooth texture.
- Work the jam until smooth.
- Spread a thin layer of the cream In the base of the biscuit then add half a teaspoon of jam in the centre of the base biscuits above the cream and thickly spread to within a couple of centimeters of the rim. Dust the top biscuits with icing sugar until they are white. Sandwich on to the jammy bases. If wished, carefully spoon a little extra jam into the centers.