We at Madura are a little partial to tea and biscuits; surely it’s not just not us though? Especially when biscuit dunkingis involved. And with Christmas around the corner, we even think that Santa may be a little partial to dunking a bickie too! Clearly Santa’s epic dash around the world is fuelled mostly on a little sugar, butter, flour and milk and just maybe a cold ale from dad’s cupboard! With this in mind (the biscuit that is) we have decided to create a little treat that may just leave Santa hanging around for more. Not sure what to call these delicious little gems – as they are a scrummy collision of jam crumble, shortbread biscuit, and a jam drop all in one — either way whatever you decide to call them they are absolutely delicious. And if raspberry jam is not your thing – get creative and use your favourite preserve. A tea infused jam is yum! Only one thing can make these bickies better – serving them with your favourite Madura brew.
Ingredients:
Crumb Topping
1 cup flour
1/4 cup sugar
2 Tbsp light brown sugar
1/4 tsp salt
1/4 tsp cinnamon
3/4 tsp vanilla extract
1/2 cup cold unsalted butter, cubed
Biscuits
1 cup unsalted butter, cubed, at room temperature
1/2 cup sugar
1/4 cup icing sugar, sifted
1/2 tsp salt
2 large egg yolks, at room temperature
2 tsp vanilla extract
2 cups flour
1/4 cup raspberry jam
Instructions
Prepare the crumb topping by combining flour, sugars, salt, and cinnamon in a large mixer bowl and mix on low speed.
Add vanilla and butter, and mix on medium-low speed until fully incorporated and dough comes together in large crumbs.
Transfer the mixture to a covered bowl and chill in the refrigerator for at least 1 hour.
For the biscuits, beat butter, sugar, icing sugar, and salt in a large mixer bowl on medium speed until creamy.
Reduce the speed to low and beat in egg yolks one at a time, then mix in vanilla.
Scrape down the bowl and add the flour all at once, mixing in on low speed until incorporated and dough comes together in large pieces.
Spray two 12-cup standard muffin pans with nonstick spray and scoop enough mixture into each muffin cup.
Spray the back of a metal spoon and use it to press down mounds of dough until flat.
Chill the muffin pans in the refrigerator for 30 minutes.
Preheat the oven to 180° and spoon a 1/2 teaspoon of jam in the centre of each chilled cookie.
Sprinkle the crumb topping around the edges of each cookie, leaving the jam exposed.
Bake, rotating pans halfway through, for 20 to 22 minutes, until edges and crumb topping are golden.
Cool the cookies in pans on a wire rack for 15 minutes, then carefully remove them from pans and place on wire rack to cool completely.
Store cookies in an airtight container at room temperature.
