These plum jam biscuits are fairly plain but that is not entirely surprising as most Croatian biscuits seems to be very plain and basic – perfect for dipping in a strong cup of coffee. When I was younger – I was extremely strange and decided I did not like the jam in the middle of the biscuit and so would hunt for the plain one’s that Baba may have thrown in. Because of this, I thought it was about time I made them myself and finally eat jam in a biscuit like a normal person.

The original dough recipe is an almost cake like pastry, sort of unusual and unexpected – the biscuit is soft and not crisp like a normal biscuit.  Mine were huge and not the tight little rolled up perfect bundles I recall from when I was young however, the taste was what I remembered even if mine were a massive, sloppy version.

Wanting to try the dough another way – my second batch were more biscuit like and although nice the taste was totally different and not the soft cake like consistency that I am used to.

I really couldn’t decide which dough recipe to share with you – they are very different so I’ve included both – you can try both and see for yourself.

Ingredients

Filling (Use for both versions)- These are all approximates – it’s really to taste so add a bit and keep tasting till you are happy.

Plum jam – about 1 cup

Almonds, lightly roasted and crushed aprox 1/2 cup or more so the jam isn’t too runny

2 tsp sweet sherry

1/2 tsp nutmeg

1/2 tsp cinnamon

Dough Version 1 (Cake like recipe)

Makes about 4 trays

2 eggs

125gm caster sugar

125g unsalted butter

185ml of milk

1 tsp vanilla extract

Enough self raising flour to make a soft dough – about 800-900g – just keep adding until you can form a dough.

+ caster for dusting (if you want more sweetness)

Method

Beat eggs and sugar until fluffy. Melt butter gently and add to the eggs and sugar. Add the vanilla extract and then add the sifted self raising flour slowly until a soft dough forms.

Knead for 5 minutes and then roll out dough so it’s about 1/4 inch thick  and cut into triangles.

Add a blob of jam in the middle of the bottom of the triangle and roll up like a croissant, bending the two ends downwards.

Bake in a moderate oven 200C until light brown.

*To add some extra sweetness if you wish roll the biscuits lightly in caster sugar whilst still warm.

Dough Version 2  (more biscuit like)

Makes about 2 trays

125g unsalted butter

150ml thickened cream

1tbs caster sugar

1/2 tsp vanilla extract

200g plain flour

3/4 tsp baking powder

+ Caster sugar for dusting

Method

Melt the butter in the microwave and then add to a bowl along with the 1tbs sugar, vanilla extract, cream and baking powder. Slowly add the flour until you have formed a soft dough. Knead for about 5 minutes. Roll the dough out thinly and cut into triangles.

Add the jam mixture in the middle at the bottom of the triangle and rollup like a croissant bending the two ends down.

Bake in the oven at 200C until brown.

*To add some extra sweetness if you wish roll the biscuits lightly in caster sugar whilst still warm.