June 25, 2012

Strawberry Jam Swirls

When I decided to start this food blog thing, and make something yummy every day, (if possible!)I thought that of COURSE all my boys would be thrilled! Well... you can't please everybody. Big Stephen was concerned about having that much sugar around, Little Stephen didn't like the chocolate chips in the Lemon Chocolate Chip Cake, Joe didn't like the blueberries in the muffins (crazy child)... so today, by golly, I was determined to make something those kids would LOVE! Joe's favorite food is strawberries, and these scrumptious-looking biscuits from The English Kitchen looked just right. And they ARE!!

Strawberry Jam Swirls (original recipe)
Printable Recipe

Makes 12

3 ounces of butter, diced (6 TBS)
16 ounces of plain flour (4 1/2 cups)
2 tsp baking powder
1/2 tsp salt
3 ounces of caster (or granulated) sugar (a scant 1/2 cup)
2 medium free range eggs
300ml of milk (1 1/4 cups)
2 generous dessertspoons of strawberry preserves
1 small free range egg, beaten for glazing
2 TBS granulated sugar for sprinkling

Preheat the oven to 220*C/425*F/ gas mark 7. Butter a baking sheet really well (or line with parchment). Set aside.

Measure the flour into a large bowl. Whisk in the baking powder, salt and caster sugar. Drop in the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Beat the eggs and milk together. Make a well in the dry ingredients and then pour in about 2/3 of the egg/milk mixture. Mix it in with a fork, until you get a soft dough, adding more milk/egg if necessary. You will havea fairly sticky dough and may not need more.

Lightly flour your work surface. Dump the dough onto it and dust with flour. Roll or pat out into a rectangle about 12 inches in length, 7 inches wide and 1/2 inch tall. Spread with the strawberry preserves covering completely. With the long side facing you, roll into a roll, rolling the pastry away from you. Cut into 12 slices and place each slice onto the buttered baking sheet, leaving some space in between.

Brush with some beaten egg and then sprinkle with the granulated sugar. 

Bake for 10 to 15 minutes, or until golden brown and firm to the touch. Allow to cool on the pan for 5 minutes before removing to a wire rack to finish cooling.

This is absolutely a keeper. They're just barely sweet, so I don't feel like I'm giving the boys junkfood (yay!) soft and fluffy and the jam swirl is just plain yummy. And hey, they both liked them! Too bad the jam looks like pizza sauce... my natural light is awful in this one-window apartment. I am hoping my pictures drastically improve when we move to DENVER in September!!

These will be making many repeat appearances in our kitchen!

1 comment :

  1. Can you mix this into a scone recipe? I want a scone with flavors like THIS in it!


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