Ingredients
- 250g unsalted butter, softened
- 300ml cream
- 2 tbsp vanilla sugar
- 1½ tsp baking powder
- 2 cups plain flour
- 1 jar Benino Plum Povidal Jam
- icing sugar for dusting
Method
Mix the butter, cream, vanilla sugar and baking powder.
Slowly add the flour to make a soft, stretchy dough. Knead for 5 minutes.
Roll the dough out thinly and cut into 15 cm triangles with a pizza cutter or sharp knife.
Place a triangle in front of you with a wide edge facing you. Add 1 teaspoon of jam at the wide edge and roll the triangle up over the jam. Form the roll into a slight “U” shape.
Repeat with the rest of the triangles.
Bake the biscuits at 200°C until golden.
Transfer to a wire rack and allow to cool
Dust with icing sugar.
Adapted from a recipe by Mira Valcich
