Wednesday, June 20, 2012

Jam Roly Poly Biscuits

I got a new biscuit book for my birthday, Biscuit by Miranda Gore Browne who was on the Great British Bake Off. There are quite a few I want to try but the first I started with is the Jam roly poly biscuit.


250g plain flour
1/2tsp baking powder
125g unsalted butter, cubed, room temp
125g caster sugar
1 vanilla pod
1 large egg gently mixed
8ish tbsp raspberry jam (you can pick which ever jam you want)


Baking tray
Cling film
Non-stick baking paper
Food mixer if you have (I do not) or just use your hand

Makes about 25ish

Start by sifting the baking powder and flour into a bowl, then add the sugar. Now put in the cubed butter and using your finger tips rub till you have a breadcrunb texture.

Next, add the seeds from the vanilla pod into the bowl, then slowly pour in the whisked egg a little at a time with one hand, and stir with the other. (If you have a food mixer put it on slow to mix). Once a dough starts to form stop and empty onto a baking tray lined with baking paper. Knead for a minute till it all comes together, then shape into a rectangle and cover with cling film. Put it in the fridge for an hour to chill.

Next, turn the dough onto cling film and roll it till it is about 5mm keeping it rectangular. I did end up cutting it a little around the edges to make it a better rectangle. I used the left over bits to do some more biscuits. Spread the jam all over and roll the dough up into a log. Use the cling film to help roll it. When done cut in half and wrap in cling film, and again pop in the fridge for an hour.

Preheat the oven to gas mark 4/180°C and then line your baking tray with non stick paper.
Take the logs out of the fridge, unwrap and then slice 1cm wide. Place on your tray and pop in the oven for 10-15 minutes till they become golden coloured.

When done, take out and sprinkle with a little caster sugar and then leave to cool.

These really do taste like Jam roly poly, especially if you nibble them straight out of the oven. I found they did not keep too well over night even though in an airtight tin. Any tips as to why? But other than that, I would deffo try again as they are fun to make and taste great.