Biscuits stuffed with jam

Difficulty: low

Preparation: 15 minutes

Cooking: 10 minutes

Doses for: 4 people

Cost: low

The biscuits filled with raspberry jam are tasty sweets and highly appreciated by the little ones. Crispy outside, with a very soft filling, they are perfect to accompany a cup of steaming tea! In this version we have used the Raspberry Extra Preserve Cascina San Cassiano, but also try them in the variant with the Fig Extra Preserve Cascina San Cassiano or with the Apricot Extra Preserve Cascina San Cassiano.

Also try the veg version, made entirely with vegetable ingredients.

If you are celiac use rice flour for this tasty recipe!

Ingredients

  • 200 g of flour 0
  • 100 g of burron (or vegetable butter)
  • 1 egg (or oil)
  • ½ sachet of baking powder

Preparation

Prepare the shortcrust pastry by mixing flour, sugar, baking powder and butter in a bowl until a sandy dough is obtained. Add the egg and mix again. Place the shortcrust pastry in the refrigerator to let it rest for 30 minutes. Then spread the pastry over a sheet of baking paper, cut into a heart shape and put a teaspoon of raspberry preserve inside. Bake at 180 ° C (in a preheated oven) for 10 minutes until perfect browning!

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