These biscuits bring to mind grandma’s with old but deft hands kneading and rolling biscuits to feed all of their children and grandchildren. At least they do for me. I think it’s the dusting of caster sugar, so old school. The amount of butter and cream in these biscuits is pretty ridiculous, I temporarily forgot about it when I ate five right after I dredged them in sugar. I will definitely put more jam in the middle next time I make them but if you like your biscuits on the less sweet side keep it at 1 tsp. I know that sounds kind of silly considering that these are covered in sugar but there is very little sugar in the dough, so pretty much all of the sweetness comes from the sugar on the outside. You can get the jam from European deli’s but I got mine from Gourmet Mix.
The dough was surprisingly easy to work with considering all of the butter, just make sure you keep dusting with flour while kneading, this prevents the dough from sticking to the counter. The original recipe uses vanilla sugar but I don’t keep that in my cupboard so I just used caster sugar and vanilla syrup, the syrup has real vanilla seeds in it and is quite strong. The other big difference to the original recipe is that I divided the dough in half to roll it out, just as a space saver.
I recommend getting the cream to room temperature before combining it with the soft butter because if the cream is cold it makes the butter harden up again and you have to mix with your hands for longer to help the butter melt (yeah, that happened). I’ve included this in my recipe so you don’t have to repeat my mistake. If you watch the video for the original recipe you will probably notice that Mira’s biscuits are longer and more steeply curved than mine turned out, I realised afterwards that my triangles needed to be shorter but wider. I am pretty happy with how they look, though, similar to tiny croissants. Don’t stress if you don’t get them even, appearance becomes less important after you taste them. Licking the sugar off you lips after taking a bite will more than make up for any disappointments you have with their looks.
Croatian Plum Jam Biscuits
Adapted from Mira Valcich’s Plum Jam Biscuits over at SBS Food.
250g unsalted butter, softened
300ml cream, room temperature
2 tbsp caster sugar
1 tsp vanilla bean syrup
1 1/2 tsp baking powder
400g (2 2/3 cups) plain flour
provdl plum jam
extra flour for dusting
extra caster sugar for dredging
Preheat the oven to 200 C.
Place the butter, cream, sugar, vanilla syrup and baking powder in a large bowl and mix together with your hands until well combined.
Add the flour in three lots, mixing well each time.
Turn out the dough onto a well floured surface and knead for 5 mins, adding extra flour to stop it from sticking.
Cut into two pieces, set one aside.
Roll out one piece on a well floured surface until quite thin, then cut it into triangles.
Place 1 tsp of plum jam at the thickest end of each triangle.
Roll up starting from the thick end into a croissant shape.
Place on a lined baking tray, curling into a crescent shape (allow room for slight spreading).
Repeat with remaining triangles, then repeat the whole process with the second piece of dough.
Bake for 12-16 mins until light brown.
Allow to cool on trays for 5 mins, then dredge each one in the extra caster sugar.
Best eaten warm.