Buttery Jam Treats (Print Version)
# Ingredients:
→ Crust
01 -
½ cup to ¾ cup cornstarch
02 -
1 teaspoon baking powder
03 -
1 cup + 2 tablespoons softened unsalted butter
04 -
1 teaspoon grated lemon peel
05 -
½ cup confectioner's sugar
06 -
1 teaspoon pure vanilla extract
07 -
1 ½ cups plain flour
08 -
A pinch (⅛ teaspoon) of salt
→ Filling & Garnish
09 -
½ cup thinly sliced almonds
10 -
About ½ cup of either raspberry jam or Nutella
# Instructions:
01 -
Set the oven to 350ºF (180ºC). Use paper liners or grease the muffin pan for easier release.
02 -
Cream the room-temperature butter together with lemon zest and vanilla until smooth.
03 -
Gradually sift in the powdered sugar and mix thoroughly until smooth.
04 -
Stir in the flour, baking powder, and salt in batches. Incorporate well between additions.
05 -
Slowly sift in the cornstarch while mixing constantly. You’re aiming for soft dough that doesn’t stick to your hands.
06 -
Roll the dough into small, walnut-sized balls or use a scoop. Flatten each into the paper-lined muffin cups so the dough comes halfway up the sides.
07 -
Carefully spoon either Nutella or raspberry jam into the center of each crust and finish with a sprinkle of almond slices.
08 -
Pop them into the oven for 15–20 minutes or until they turn a light golden color and look firm.
09 -
Let them cool on a wire rack for 10–15 minutes. Run a knife around the edges to loosen, then gently lift out.
10 -
Put a dusting of powdered sugar on top, then dig in!
# Notes:
01 -
Start with ½ cup cornstarch and tweak based on dough. If it crumbles, use a splash of water or milk.
02 -
You can prepare the dough ahead of time. Keep it in the fridge or freezer until needed.
03 -
Want a twist? Switch the zest for orange and try blackberry jam, or stir in cardamom for a new taste.