Alice Rebecca Talbot owner of ART’s – Craft Kitchen
The queen of preserves shares another seasonal recipe
These biscuits are fun for the whole family this Easter—have a play and make your own springtime treats!
Crown Roast of Pork
with ART’s Bramley Apple Stuffing
Makes approx. 10
The queen of preserves shares another seasonal recipe
www.artscraftkitchen.co.uk
For the Biscuits
• 225g plain flour
• 175g unsalted butter
• 130g caster sugar
• 1 egg yolk
For the filling
• 50g butter
• 90g icing sugar
• 4-5 teaspoons of either ART’s Bramble, Damson, Merry Berry Jam, or Jolly Jam
Method
Preheat the oven to 180°C and line two baking trays.
Put the flour and butter into a mixer with the dough attachment and mix until it resembles breadcrumbs. Add the sugar and egg yolk, then continue mixing until the crumbs form a dough.
Turn the dough out onto a floured surface and knead until smooth and workable.
Wrap in cling film and chill for 30 minutes.
Roll out the dough quite thinly. Using your chosen Easter-themed cookie cutters (e.g., eggs, bunnies), cut out your shapes. Ensure you cut two of each design to create biscuit sandwiches.
Place the biscuits on the trays and bake for 12 minutes, or until pale golden. Once baked, transfer to a wire rack and allow to cool completely.
While the biscuits cool, make the buttercream by beating the butter and icing sugar together in a bowl until creamy and smooth (you can use a mixer for ease). Add the icing sugar gradually to prevent it from going everywhere.
Using a palette knife, spread a little buttercream on one half of each biscuit shape, then spoon your chosen ART’s jam on top. Place the other half on top and press down gently.
Enjoy decorating the biscuits with your family and icing them as you like!