Sunday, July 29, 2007

Cinnamon biscuits filled with Davidson plum jam

450 wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
200g blanched almonds(+)
250g Davidson plum jam
1 tsp ground cinnamon


Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes, ground almonds
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin and cut out circles (or shapes)
Bake at 190°c for 10 minutes on a baking tray. Cool.
Spread Davidson plum jam to cover the surface of half of the cookies. Place the other cookies on top of them and press lightly.
Sprinkle cinnamon on each cookie through a fine sieve.
Store in a tin lined with greaseproof paper.Davidson's plum jam is made in the oven at 200°c in a baking dish. The plums are halved, sprinkled with raw sugar and stirred from time to time in the oven, adding more sugar until it tastes right. This may take a couple of hours. Then press through a sieve and bottle it up. This method of baking results in a rich, dark-red jam.
See Davidson plum sauce

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