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Easy Strawberry Biscuits
These are very simple to make strawberry jam biscuits (although you can substitute any other flavour of jam you prefer).
Ingredients
Serves: 12
- 125g butter, softened
- 90g cream cheese, softened
- 1 1/4 cups (150g) plain flour
- 1/4 cup strawberry jam
- 1/4 cup sifted icing sugar
Directions
Preparation:25min ›
Cook:15min ›
Ready in:40min
- Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
- Roll dough to 3mm thickness on lightly floured surface. Cut into 5cm circles. Spoon 1/4 teaspoon jam into centre of each circle. Fold opposite edges together, slightly overlapping edges.
- Place 5cm apart on greased baking tray. Bake at 190 degrees C for 15 minutes. Remove to wire rack to cool. Sprinkle with icing sugar.
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Reviews and Ratings
Global Ratings:
(200)
Reviews in English (164)
This is a family recipe for me as well so I have made literally thousands of these cookies over the years. A few comments/suggestions. First, they aren't the same as danishs so if that's what you are wanting then keep looking. Second, these really should only be made with butter. Margerine just isn't the same. Third, we always prepare the dough the night before and refrigerate it overnight. The dough needs to be cold and rolled as thin as possible. I think this will help with some of the complaints about the cookies not sealing well. Finally Solo filling really is the best. The consistancy is thicker and better suited for these cookies. - 10 Aug 2007 (Review from Allrecipes USA and Canada)
Excellent cookies. Not alot of ingredients, but it still takes awhile to prepare. I used a pasty cutter and cut out small squares instead of circles, they were much easier to overlap over the cookie. Also, I used Solo pie and pasty filling instead of the jam. - 18 Dec 2001 (Review from Allrecipes USA and Canada)
I loved these they were very easy to make and I only had a few problems with the jelly coming out. Hint: If your dough is not sealing right put a little water on the tip of your fingers. - 22 Dec 2005 (Review from Allrecipes USA and Canada)