Saturday, 15 February 2014

The famous Beurre & Sel Jammers

Beurre & Sel Jammers... neatly stacked, waiting to be eaten

This is another Dorie Greenspan recipe. I know it looks like I've been baking her recipes over these past few weeks, but I haven't. This is actually from a few weeks ago. Before Chinese New Year in fact.

I'd had this recipe bookmarked on Epicurious for a very long time. I've had the inclination to eat them ever since I saw them posted elsewhere, but couldn't be bothered to make them until now. This is what some people describe in reverse as the flesh is willing but the spirit is weak.

Still, I did half the recipe as I couldn't quite bring myself to make a big batch, nor did I want to slave over them. I wanted quick and easy with gorgeous results (don't we all?).

Also, in my excitement to finally make them, I didn't read through the whole recipe and so completely missed out on the dough chilling time, which incidentally made them even more quick and easy!

They turned-out to be quite the delight to those I shared them with. I was even asked for the recipe. Imagine that!

BEURRE & SEL JAMMERS
Adapted from Epicurious

Streusel
45g Plain Flour
30g Caster Sugar
Pinch of Sea Salt
45g Salted Butter, cold and cut into small pieces
1/4 teaspoon Vanilla Essence

Some jam (I used Marks & Spencer's Turkish Black Cherry & Vanilla)

Cookie Dough
113g Salted Butter, room temperature
50g Caster Sugar
10g Icing Sugar, sifted
Pinch of Sea Salt
1 large Egg Yolk, room temperature
1 teaspoon Vanilla Essence
120g Plain Flour

Equipment
2 medium-sized 12-cup cupcake tins

Streusel (do ahead)
In a bowl, rub Butter, Flour, Sugar, Vanilla and Salt together until it resembles breadcrumbs. Place in a tupperware and chill. 
Cookie Dough
Preheat oven at 120 Celsius. Lay out the 2 medium-sized 12-cup cupcake tins. In a large bowl, cream Butter and Sugar till pale and creamy. Add in Salt, Egg Yolk and Vanilla. Beat for a few seconds. Gently fold in Flour by hand until just combined. Dough will be soft and sticky.

Wet your hands and pinch off walnut-sized balls of dough. Pat dough gently into one of the holes of the 12-cup cupcake tin, covering the bottom. Do this until all the dough is used-up. Keep wetting your hands in between if you need to or the dough will stick to your fingers and you will not be able to pat it down properly.
Assembly & Baking
Place a teaspoon of Jam in the centre of each pat of dough. Then sprinkle the Streusel carefully around the jam. Do the same for the rest of the dough until all the Streusel is used-up.

Place the cupcake tin in the oven and increase the heat to 150 Celsius. Bake until the cookies are golden brown and jam is bubbling. Bake one cupcake tin at a time.

Remove from the oven and let the cookies cool completely in the tins.

Run a tea knife around the edges of the cookie carefully and it should release easily. Store in an airtight container for up to 2 days.  








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