SERVE 25 biscuits TOTAL TIME 40 minutes + rest time DIFFICULTY not too tricky
INGREDIENTS FOR THE DOUGH:
100 gr. butter, chilled and diced
200 gr. plain flour
80 gr. icing sugar
2 egg yolks
20 gr. Acacia honey
1 lemon zest, grated
seeds of a vanilla bean
a pinch of salt
INGREDIENTS FOR THE FILLING:
jam
icing sugar
DIRECTIONS:
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Chop the butter into small cubes, then lightly process with the sugar and lemon zest in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger. Lightly beat the yolks with a pinch of salt. Work in the egg, then add the vanilla extract and pulse for a few minutes. the two times sifted flour and work until the dough starts to clump together, but don’t work it too much.
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Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 1 hour.
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Line a baking sheet with baking paper. Take the dough out of the fridge and roll it into 15 gr. balls and place on sheet. Gently press the centre of each biscuit with your thumb to create a hollow in the centre. Fill with jam of your choice
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Bake in a preheated oven at 180 C° for 10/13 minutes or until lightly golden.
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Leave to cool and dust with icing sugar before serving.
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The biscuits with jam are kept even for days closed in a tin box.
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