A Bickie Worth Leaving Out For Santa
We at Madura are a little partial to tea and biscuits; surely it’s not just not us though? Especially when biscuit dunking
is 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.
- 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
- 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
- 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.