Jammy Faces Recipe
Are you looking for a great Jammy Faces recipe? This Jammy Faces is so tasty that I cannot resist serving it as a Snack often. Make this Jammy Faces popular amongst your friends and let them know how good it tastes.
Ingredients
100 g/4 oz butter or margarine, softened
50 g/2 oz caster sugar
175 g/6 oz plain flour
225 g/8 oz seedless raspberry jam
Directions
Lightly grease two baking trays.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift the flour into a bowl, then work it into the creamed mixture to form a firm dough.
Knead lightly, then roll out the dough on a floured board to a thickness of 5 mml in.
Cut the dough with a 7.5 cm/3 in plain round cutter, then, using a palette knife, carefully transfer the rounds to the prepared baking trays.
Using a variety of small cutters, cut eyes, nose and mouth from half the quantity of biscuits.
Chill for 30 minutes, or longer if you have time.
Bake the biscuits in a moderate oven (180C, 350F, gas 4) for 18-20 minutes, or until lightly browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
To finish the biscuits, sandwich plain rounds and faces together in pairs with the jam.
Variation Traffic lights: roll the biscuit dough to a rectangle measuring just over 15 x 30 cm/6 x 12 in.
Trim the edges and cut the rectangle into biscuits measuring 2.5 x 7.5 cm/1 x 3 in.
Cut three 1 cm/1/2 in holes from half the biscuits, then bake and cool the biscuits as for jammy faces.
Sandwich plain and holed rectangles together with raspberry, apricot and greengage jam under holes one, two and three respectively.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift the flour into a bowl, then work it into the creamed mixture to form a firm dough.
Knead lightly, then roll out the dough on a floured board to a thickness of 5 mml in.
Cut the dough with a 7.5 cm/3 in plain round cutter, then, using a palette knife, carefully transfer the rounds to the prepared baking trays.
Using a variety of small cutters, cut eyes, nose and mouth from half the quantity of biscuits.
Chill for 30 minutes, or longer if you have time.
Bake the biscuits in a moderate oven (180C, 350F, gas 4) for 18-20 minutes, or until lightly browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
To finish the biscuits, sandwich plain rounds and faces together in pairs with the jam.
Variation Traffic lights: roll the biscuit dough to a rectangle measuring just over 15 x 30 cm/6 x 12 in.
Trim the edges and cut the rectangle into biscuits measuring 2.5 x 7.5 cm/1 x 3 in.
Cut three 1 cm/1/2 in holes from half the biscuits, then bake and cool the biscuits as for jammy faces.
Sandwich plain and holed rectangles together with raspberry, apricot and greengage jam under holes one, two and three respectively.
