The unmissable and gourmet recipe for glasses biscuits with jam

Europe 1 15:49 p.m., November 25, 2023

What could be better for an autumn snack than glasses biscuits filled with your favourite jam? Chef and author Sonia Ezgulian teaches you how to make them at home and it couldn't be easier.

Ingredients

For 12 cookies

For the shortcrust pastry
80 g buckwheat flour

160 g white flour

100 g semi-salted butter

100 g muscovado sugar, mixed with icing sugar

1 pinch of fleur de sel

1 egg

1/<> teaspoon baking soda

For the garnish
of strawberry, raspberry and fig jam to taste

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Mix all the ingredients for the shortcrust pastry and then form into a ball. Cover it with cling film and let it rest in the fridge for 1 hour.

Preheat the oven to 180°C.

Roll out the dough on a floured work surface to a thickness of 5 mm.

Cut out 10 oval shapes of dough using a cookie cutter and place them on 2 baking sheets. On half of the ovals of dough, cut out circles of 2 cm in diameter. Bake for 8 minutes.

Remove from the oven, gently remove the biscuits from the baking sheet with a spatula and place them on a wire rack.

When the biscuits are completely cooled, place jam on top of the whole biscuits and then gently cover them with the perforated biscuits.