I can’t do much about the first two, but I thought I should try to do something about the Biscuits. If you do happen to know a place where I could get Arnott’s Cookies, Tim Tams or Kingsingtons in the mid west PLEASE let me know and I will forever be in your debt! One of the cookies that I loved to eat were the Raspberry Tartlet Biscuits. This is a beautiful shortbread cookie with a jammy sweet Raspberry or Strawberry Centre! Perfect for tea time or any time really. Without a place to buy some in the US, now I have resorted to making my own Strawberry Jam Tartlet Cookies.
I love buttery shortbread cookies. The ones with extra butter taste so amazing, and perfect to have with tea or coffee (especially these buttery espresso shortbread cookies!). For this recipe, I remember the shortbread base being less crumbly, so I adapted a shortbread recipe to make the Tartlet Biscuits. I used Strawberry Jam instead of Raspberry Jam, but you can use any kind of jam, whichever Fruit Jam/Jelly/Preserve is your favourite (this plum jam, concord grape jam, and fig jam are a few of my favourites).
This dough is easy to handle if it is cold. Don’t be afraid to refrigerate/freeze it – even in between cuttings, or even while preparing the cookies. Anytime the dough seems to be getting soft or hard to handle, stick it in the freezer for a few minutes.
Once the dough is rested, roll it out evenly so it has a thickness of about 1/8th of an inch.
Using the larger cutter cut out circles and remove the Scrap around them first. Do not try to lift the circles out because if they have become soft, they will tear – I guarantee it! Instead transfer the circles into the freezer for a few minutes to harden them up, and you can start working with them again.
In this picture you can see I used a smaller cutter to make impressions that form the edge of the biscuits. This is more time consuming. Instead take a glass or cylindrical tube (preferably with a base) and flour the bottom and sides. Place it in the middle. Press it down gently and then press the edges against the wall of the glass. When you remove the glass – You would have made a raised edge around the biscuit. Much easier!
Here’s an easier option. Make 1 inch balls and flatten them out using your fingers. Using your thumb leave a larger dent in the middle (sort of like a bowl with a flat bottom). Place a generous amount of Jam (I used Strawberry) in the middle – about 3/4 – 1tsp – but this depends on the cookie diameter you use.
Spread evenly in the middle and carefully place them on a parchment paper topped (Or greased and floured) cookie tray and bake in a 350°F/ 180 °C oven until the bottom and the edges become light golden brown. Take them out immediately and let them cool.
These will keep for a couple of days in an airtight container, but best when eaten on the same day. Trust me they are amazing! They are soft and buttery and the strawberry jam is beautiful and yummy! You could store them for longer in the fridge though. Eating these biscuits made me so warm and happy inside! Especially with tea or a glass of milk. I used to eat the edges first and then the middle… I still do. It tastes better that way somehow.
However you decide to eat it… it tastes amazing! The original Raspberry tartlets had a thicker base and crust, but I actually liked the thinner base. It’s a better shortbread to jam ratio 🙂
I love the red jammy centre not only for the taste but it just looks like summer too. Don’t you agree? You don’t have to be a Kiwi or Aussie to enjoy these! These are great for any kind of occasion. Give them a try 🙂 Now if only I could make my own Tim Tams (if I ever do, these Tim Tam Slams would be a no brainer!).
