Whatever her taste, she’ll adore these lightly decadent jammy tea biscuits, for which the flavour combinations are (almost) endless.
Often the best way to show her you care on Mother’s Day is with something that’s made with love. The recipe for these melt-in-the-mouth biscuits is all about playing with flavours – we’re loving the combination of Earl Grey Tea with Apricot Jam, Masala Chai Tea with Strawberry Jam or our fragrant Berry Tea paired with Raspberry Jam. They might not last long on the plate, but the gesture will endure long after the day is over.
Prep time 30 mins (plus resting), cook 20 mins
Makes approx. 16 biscuits
3 David Jones Tea Pyramid Infusers (flavour of your choice)
½ cup (110g) caster sugar
250g softened butter
1 egg yolk
2⅓ cups (350g) plain flour
½ tsp sea salt
½ cup David Jones Jam (flavour of your choice)
Icing sugar, for dusting
1. Pour ¼ cup boiling water over two teabags in a heatproof jug. Stand for 10 minutes to steep, then discard teabags.
2. Cut the remaining teabag open and tip the contents into a small food processor or bullet blender. Add caster sugar and process until tea is finely chopped. Transfer to an electric mixer with butter and beat for 5-6 minutes until pale and fluffy.
3. Beat in egg yolk to combine. Scrape down sides of bowl and add flour, 2 tbsps brewed tea and sea salt. Beat until mixture just comes together to form a soft dough. Form into a disc with floured hands, wrap in plastic wrap and rest in the fridge for 2 hours.
4. Preheat oven to 180°C and line several large baking trays with baking paper. Stand biscuit dough at room temperature for 10 minutes to soften slightly, then roll out on a well-floured surface to 3mm thick.
5. Select two cookie cutters in the shape of your choice – one larger (about 7cm across) and one smaller (about 5cm across). Use the large cutter to cut out shapes and transfer to prepared trays, flouring the cutter in between as necessary. Use the smaller cutter to cut a window out of the centre of half the biscuits to form the tops. Re-roll scraps and repeat as necessary.
6. Bake, swapping and turning trays partway through cooking, for 15-20 minutes until golden brown (the biscuits with the centres cut out will cook slightly faster). Cool slightly on trays then transfer to a wire rack to cool completely.
7. Warm jam gently in a small saucepan or microwave to soften. Spoon a little jam over each biscuit base and sandwich with a biscuit top. Dust with icing sugar and stand to set. Store in an airtight container for up to 3 days.