Strawberry Jam Tartlets

I miss Australia and New Zealand. There’s a lot of things that I am homesick for which I can’t find here. One of them is NZ Marmite or the Australian Vegemite (there is a difference… don’t ask me what it is though). Besides that Whittaker’s Chocolate and Arnotts Biscuits are also really popular in that part of the world.

I can’t do much about the first two, but I thought I should try to do something about the Biscuits. If you do happen to know a place where I could get Arnott’s Cookies, Tim Tams or Kingsingtons in the mid west PLEASE let me know and I will forever be in your debt!

One of the cookies that I loved to eat were the Raspberry Tartlet Biscuits. This is a beautiful shortbread cookie with a jammy sweet Raspberry or Strawberry Centre! Perfect for tea time or any time really.

Without a place to buy some in the US, now I have resorted to making my own Strawberry Jam Tartlet Cookies.

I love buttery shortbread cookies. The ones with extra butter taste so amazing, and perfect to have with tea or coffee. For this recipe, I remember the shortbread base being less crumbly, so I adapted a shortbread recipe to make the Tartlet Biscuits. I used Strawberry Jam Instead of Raspberry Jam, but you can use any kind of jam, whichever Fruit Jam/Jelly/Preserve is your favourite.

This dough is easy to handle if it is cold. Don’t be afraid to refrigerate/freeze it – even in between cuttings, or even while preparing the cookies. Anytime the dough seems to be getting soft or hard to handle, stick it in the freezer for a few minutes.

Once the dough is rested, roll it out evenly so it has a thickness of about 1/8th of an inch.

Using the larger cutter cut out circles and remove the Scrap around them first. Do not try to lift the circles out because if they have become soft, they will tear – I guarantee it! Instead transfer the circles into the freezer for a few minutes to harden them up, and you can start working with them again.

In this picture you can see I used a smaller cutter to make impressions that form the edge of the biscuits. This is more time consuming. Instead take a glass or cylindrical tube (Preferably with a base) and flour the bottom and sides. Place it in the middle. Press it down gently and then press the edges against the wall of the glass. When you remove the glass – You would have made a raised edge around the biscuit. Much easier!

Here’s an easier option. Make 1 inch balls and flatten them out using your fingers. Using your thumb leave a larger dent in the middle (sort of like a bowl with a flat bottom).

Place a generous amount of Jam (I used Strawberry) in the middle – about 3/4 – 1tsp – but this depends on the cookie diameter you use.

Spread evenly in the middle and carefully place them on a parchment paper topped (Or greased and floured) cookie tray and bake in a 350°F/ 180 °C oven until the bottom and the edges become light golden brown. Take them out immediately and let them cool.

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Jam Tartlet Biscuits - {Childhood Favourites!}

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Ingredients:

• 14 oz of Flour
• 1 cup butter
• 3/4 cup sugar
• 1 egg yolk
• 2 tsp vanilla
• 1/2 tsp salt
• 1/2 - 3/4 cup of your favourite Fruit Preserve for the filling I used Strawberry

Instructions:

• In a mixer bowl, beat the butter and sugar until creamy
• Add the egg yolk and vanilla and mix until well combined
• change mixer speed to low, and start adding the flour until it comes together to form a soft dough.
• Turn out the dough onto a well floured surface and knead for a few seconds until it comes together and forms a smooth ball.
• Gently pat out the ball to a disc and cover with plastic wrap and let it rest in the refrigerator for about 1 hour.
• The rested dough can become sticky when it thaws out. To prevent it sticking to the bench surface or rolling pin, roll out the rested, refrigerated dough between two non-stick parchment paper to a thickness of 1/8 of an inch (or 3- 4mm)
• If the dough gets soft after it has been rolled out - transfer the rolled out dough into the freezer for a few minutes.
• With a cookie cutter, cut out circles and remove the scraps around it. You can re-roll the scraps once to cut more cookies.
• Use a shot glass with a smaller diameter or a similar cylindrical object and dip it into some flour and place it in the middle of the cut out cookies.
• Press this gently in the middle of the cookie and using your fingers take the exposed edges of the cookie and press it against the wall of the shot glass to form a wall.
• Gently remove the glass and repeat on all the cookies. If it gets soft, refrigerate them as it is will be easier to handle when cold.
• Spoon about 1/2 to 3/4 of a tsp of jam in the middle of each cookie and spread it evenly being careful to not let it overflow.
• Bake in a 350°F/180°C for about 15 minutes (depending on the size of the cookies) until the cookies are just starting to become golden brown.
• Remove from oven and let them cool on a cooling rack to room temperature.
• Best eaten immediately, or store in an airtight container for 2-3 days at room temperature (Longer in the fridge)

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These will keep for a couple of days in an airtight container, but best when eaten on the same day. Trust me they are amazing! They are soft and buttery and the strawberry jam is beautiful and yummy! You could store them for longer in the fridge though.

Eating these biscuits made me so warm and happy inside! Especially with tea or a glass of milk. I used to eat the edges first and then the middle… I still do. It tastes better that way somehow.

However you decide to eat it… it tastes amazing! The original Raspberry tartlets had a thicker base and crust, but I actually liked the thinner base. It’s a better shortbread to jam ratio 🙂

I love the red jammy centre not only for the taste but it just looks like summer too. Don’t you agree?

You don’t have to be a Kiwi or Aussie to enjoy these! These are great for any kind of occasion. Give them a try 🙂
Now if only I could make my own Tim Tams…

Until next time! 🙂