Written By Catherine Parrott

A classic example of my approach to overcomplicate classic recipes just for the fun of it. The reality of the concept being another hilarious kitchen bake where I trundle through with rage until I get the result I want (not perfect, but wanted for sure. Totally worth it!)

RECIPE:

JAM MARBLED BISCUIT DOUGH  

  • 180g PLAIN FLOUR

  • 25g SEMOLINA (Adds a lovely crunch to the biscuit, as opposed to a bad crunch?)

  • 2g SALT

  • 100g CASTER SUGAR

  • 100g UNSALTED BUTTER (Cold and Cubed)

  • 1 WHOLE MEDIUM EGG

  • 50g RASPBERRY JAM

VANILLA BUTTERCREAM

  • 100g UNSALTED BUTTER (Room Temperature)

  • 100g ICING SUGAR (Sieved)

  • 1 tsp VANILLA EXTRACT (This is optional ad you ca flavour it how you like really, why not try adding  a Tsp of jam? Or Chocolate spread for other flavour combinations?)

BEFORE YOU START…

  • Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)

METHODS:

FOR THE JAM MARBLED DOUGH…

Combine all the dry ingredients in a blender or mixer and give it a quick mix to incorporate. Sand the butter into the dry ingredients, you know the drill, until you have the texture of fine breadcrumbs. Add the egg and mix until you have a smooth dough. This is where things can get, interesting…

Working between two sheets of heavily floured parchment paper, marble the jam into the dough STOPPING TO ASK YOURSELF WHY ARE YOU DOING THIS, BECAUSE THIS IS MESSY. Once you’re satisfied with your marbled dough/you’ve frankly had enough, rest the dough for up to an hour before rolling (still between the two sheets of parchment, let’s not forget the mess in that hour of rest) cutting (which cutter? whatever you have, whatever you want!!) and baking for 10-12 minutes or until golden.

 While still warm from the oven sprinkle liberally with caster sugar.

FOR THE VANILLA BUTTERCREAM…

Cream the butter until soft before adding the icing sugar and vanilla and mixing together until light and fluffy.

TO ASSEMBLE: Pipe a dot of the vanilla buttercream in the middle of your hole-less biscuits, and top with it’s holey partner. These will keep in an airtight container for until to 3 days stored at room temperature (if they even last the day you’ve made them on)

Catherine Parrott
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