Recipe with FRUCHTSTOFF

Jam Biscuits with Raspberry Jam

Spitzbuben are classic shortcrust biscuits with a jam filling. With FRUCHTSTOFF Raspberry, a jam and conserve made with 67% fruit and 10% honey, they get a fruity, tangy centre that pairs perfectly with the buttery dough.

⏱ Preparation 40 min · Resting/chilling time 30 min · Cooking/baking time 12 min · Total 1 hr 22 min · approx. 30 biscuits

Ingredients

• 250 g wheat flour (Type 405)
• 125 g cold butter
• 75 g icing sugar
• 1 egg (size M)
• 1 sachet vanilla sugar
• 1 pinch of salt
• Flour for the work surface
• approx. 120 g FRUCHTSTOFF Raspberry (about 6 tbsp)
• Icing sugar for dusting

Method

1. Mix the flour, icing sugar, vanilla sugar and salt in a bowl. Add the cold butter in pieces and the egg, then quickly knead into a smooth shortcrust dough.
2. Shape the dough into a disc, wrap in cling film and leave to rest in the fridge for 30 minutes.
3. Preheat the oven to 175°C (top/bottom heat) and line two baking trays with baking paper.
4. Roll out the dough on a floured work surface to about 3 mm thick and cut out round biscuits with a 5 cm diameter. Using a small cutter, cut a hole in the centre of half the biscuits.
5. Place the biscuits on the trays and bake for 10 to 12 minutes, until the edges are light golden. Leave to cool completely on a wire rack.
6. Briefly warm the FRUCHTSTOFF Raspberry in a small saucepan and stir until smooth. Spread it thinly onto the biscuits without a hole.
7. Dust the biscuits with a hole with icing sugar and place them on top of the spread biscuits. Press down gently.

Tip: Leave the filled Spitzbuben to settle in a tin for a day, so the filling becomes soft and flavourful.

Fruit spread used: View FRUCHTSTOFF Raspberry in the shop →

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