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Jam-Filled Biscuits (Angel Eyes)


For the dough: 1 1/3 cup + 2 tbsp (180 g) flour, ¼ cup (25 g) fine breadcrumbs, ¼ cup (50 g) sugar, 1 tsp vanilla sugar, zest from ¼ organic lemon, 1 egg, ¼ cup + 1 tbsp (70 g) soft butter, ¼ cup (60 g) clarified butter

For decorating: approx. 5¼ oz (150 g) currant or raspberry jelly

Additional: flour to knead in, plastic wrap, parchment paper, wooden spoon

Quickly knead flour, breadcrumbs, sugar, vanilla sugar, lemon zest, egg, butter, and lard into a smooth dough. Form into a ball, wrap in plastic wrap, and let rest in the refrigerator for 1 hour.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Form the dough into balls just barely the size of walnuts, and place onto a baking sheet lined with parchment paper. Dip the handle of a wooden spoon in flour, and with that, make a little well in each ball. Fill the troughs with jam.

Place the jam-filled biscuits in preheated oven (middle rack) and bake until light brown, about 15 minutes. Remove from the oven, let cool, and place onto a wire rack.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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