Mini Strawberry Prosecco Jam Sandwich Biscuits
Light buttery biscuits filled with a prosseco flavoured strawberry jam.
Servings: 24 small biscuits
Calories: 105kcal
Ingredients
- 190g plain flour
- ½ teaspoon salt
- 135g unsalted butter
- 60g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 15ml milk
For the Filling
- 180g seedless strawberry jam
- 150ml prosecco
- 1 teaspoon prosecco extract optional
Instructions
- Start by combining the flour and salt in a bowl then set the bowl aside. To a stand mixing bowl, add the butter and sugar then using a paddle attachment cream together the butter and sugar. You can also complete this step using a hand mixer.
- Mix in the vanilla extract, almond extract and milk then add in the flour and continue to mix until a dough forms. Pour the dough out onto a lightly floured surface and knead until you have a smooth dough. Split the dough into 2 equal pieces then shape both pieces of dough into disk shapes before placing them in the fridge for 1 hour.
- While the dough is in the fridge, begin to make the prosecco jam. To a saucepan, add the strawberry jam and prosecco then place on a medium heat. Bring the mixture to a boil then begin to stir. Let the mixture simmer for around 10 minutes while occasionally stirring. When the jam and prosecco has thickened and begins to stick to the bottom of the pan, turn of the heat and set the mixture aside. It will thicken further when cooled.
- Preheat the oven to gas mark 3/325oF/165oF and line a baking tray with parchment paper. Remove one piece of dough from the fridge then roll it out to around ½ cm think and cut circles or flowers using a cutter (around 5cm). Re-roll and cut any scraps. Place the cut biscuit dough onto the baking tray and bake on the middle shelf for around 12 minutes. These will be the base of the biscuits. Remember to set a timer as these biscuits will burn quickly.
- While the biscuit bases are baking, roll out the second piece of dough and repeat the process of cutting the shapes. Add the cut biscuits to a lined baking tray and use a smaller cutter (around ¾ - 1 inch) to cut smaller shapes in the middle of the cut biscuits. You can also bake the small cut shapes if you want. Re-roll any scrapes and repeat the process. Bake the tops of the biscuits for 12 minutes. Once all the biscuits are baked allow them to cool for 25 min
- Once the biscuits are cooled, filled the bases of the biscuits with 1 teaspoon of the prosecco jam and cover the jam one of the biscuit tops. Repeat until all the biscuits are filled. Sprinkle with icing sugar if desired then enjoy.