Quince jammy dodgers

Baking sweet bake Biscuits
Total: 2 hr 39 min. | Active: 45 min.
vegetarian

Hazelnut and quince jammy dodgers are pure autumn magic. The sweet quince puree sandwiched between two hazelnut biscuits creates a truly delicious taste sensation. One bite and you'll be transported straight to the warm colours of autumn. Treat yourself to these little delicacies and prepare to be mesmerized by their flavour.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 30 pieces

Hazelnut dough
150 g icing sugar
200 g butter, cut into pieces, soft
1  fresh egg white
1 pinch salt
200 g white flour
150 g ground hazelnuts
Jammy dodgers
150 g quince jam
  icing sugar, to dust

How it's done

Hazelnut dough

Place the icing sugar in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and hazelnuts, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.

Shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out squares approx. 4 cm long, place on two baking trays lined with baking paper. Cut a small circle (approx. 5 mm in diameter) in the corner of half of the squares, chill the biscuits for approx. 30 mins.

Bake

Approx. 12 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack.

Jammy dodgers

Stir the quince jam until smooth, spread on the warm biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases.

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