Wednesday, January 18, 2012

Butter Biscuits Topped With Apricot Jam...Something Different For Tea

I have the luck to speak and read Italian having lived in Milan for many years. I also had the luck to come across a fantastic Italian blog called http://www.giallozafferano.it by Sonia Peronáci but...it is all in Italian. I'm sure there are ways to be able to see the same recipes in English, but since I am here I would love to share this one with all my non Italian friends out there.
Having been inspired by Sonia's Recipe, I prepared today the cutest little butter biscuits with Apricot jam in the center using a blender.You could add molten chocolate in the center instead of apricot jam if you wish...

 You will need:
For about 30 biscuits.
-  180 gr all purpose flour.
-  140 gr extra fine good quality unsalted butter at room temperature.
-  2 egg yolks.
-  ½ vanilla pod.
-  70 gr castor sugar.
-  Apricot jam.
-  Powdered sugar.
-  Blender with the K attachment.
Method:
-  Combine flour, butter,eggs,castor sugar, and vanilla together and beat slowly until everything is mixed well.
- Increase speed and beat for about 3 minutes.
-  Collect everything from the bowl and drop on a piece of cling film, roll into a ball and refrigerate for at least one hour.
Note: The idea here is 1) for the dough to rest and 2) for the butter to stiffen.
-  When ready to bake the biscuits, take dough out of the fridge and immediately work it for a minute or two and immediately roll it into a long cylinder about 3 cm in diameter out of which you should be able to cut 28 to 30 pieces.
-  Take each piece and roll into a ball between the palms of your hands and set on a cookie sheet.
-  Using the back of a thick pencil, make a deep crater in the center of each biscuit.
 -  Bake at 200 degrees C for 15 to 20 minutes or until they slightly color on the edges.
-  As soon as you take out the biscuits from the oven some craters may have disappeared,  so repeat the operation before they get cold and when they are still soft.
-  Wait for them to cool completely, dust powdered sugar all over them.
-  Then as a last step, use a small spoon to fill the little holes with the apricot jam.
Note: You can use peach or strawberry jam instead as you wish.
That's it!
Enjoy with a nice cup of Earl Grey tea.
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2