Crumbly and sweet shortbread star biscuits with a sticky, blackcurrant jam filling
Tea and biscuits
The only way to really enjoy a proper pot of tea is of course with a couple of biscuits. Hobnob or bourbon, custard cream or jammy dodger, to dunk or not to dunk… It doesn’t really matter which you go for, so long as there is biscuits then there is complete satisfaction and happiness.
And maybe a singing mouse in a teapot.
Now I know I am being way over the top and super British here but – the pure joy of a biscuit with a cup of tea – it just cannot be beaten. Unless you want to start talking scones and clotted cream, buts that for a different day and a different recipe 🙂
The course was run by Bea of BeasCookbook and Rachel of TwoLovesStudio. Apart from having the most fantastic day I also got to photograph some of Beas homemade biscuits – which you may have seen over on my Instagram account.
My own biscuit creation
Feeling super charged after the workshop I decided to come up with my version. I went for a shortbread biscuit instead of a plain biscuit and used my personal favourite when it comes to jams: Blackcurrant. We actually have early signs of blackcurrants growing on our allotment, which is super exciting. So hopefully I’ll be able to do my own homemade blackcurrant jam later on in the year.
How to make shortbread
Shortbread is a fairly simple process: Soft butter and icing sugar are creamed together, a dash of vanilla extract goes in, then the flour is sieved and added to the mix along with a pinch of salt. This is mixed and brought together into a soft pastry. Then the pastry is wrapped in cling film and chilled for 20 minutes before being rolled out and cut into biscuit shapes. The biscuits are lined up on a tray then popped in the oven for around 12 minutes or until golden brown. Done – easy 🙂
You may decide to leave it there . A simple, crumbly, golden brown shortbread biscuit – maybe with a dash of icing sugar on the top, not too shabby! However, adding that dollop of jam and squishing it between two delicate pieces of shortbread is just too irresistible. Its definitely like a big mix of jam sandwiches, jammy dodgers and jam filled scones all in one go.
Eating said biscuits
Despite my first suggestion of how one might consume these biscuits – with a prim and proper pot of tea; there is, unfortunately, no way of eating these biscuits with any kind of grace or etiquette. Basically you just have to stuff ’em in, all in one go and enjoy 🙂
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I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #cookonceeattwice by searchingforspice, #bakingcrumbs by onlycrumbsremain and joskitchenlarder, and #recipeoftheweek hosted by amummytoo.