Who doesn’t love tea biscuits, the double ones with jam in the middle and covered in powdered sugar? They are part of our childhood memories and are truly one leads to another. In this recipe I assembled them starting from a shortcrust pastry made with hard-boiled egg yolks, which makes the biscuit almost melting, in short, not to mention a well-known brand of chocolate… an IRRESISTIBLE MELTING!
Let’s see how to do it, step by step.
Ingredients:
- 5 hard-boiled egg yolks
- Butter 200 g (soft)
- Flour 200 g
- Starch 100 g
- Icing sugar 100 g
- Vanillin
- Jam (I prefer apricot jam)
Boil the eggs and let them become hard. I boiled them whole with the shell, but there are those who open them in the saucepan with hot water: it seems like an excellent solution (also to keep a better eye on the cooking) so next time I will do this. Once cooled, separate the yolks from the whites and set aside the whites.
Sieve the yolks using your hands or a teaspoon to crush them: this is a very important operation.
Put the soft butter in a bowl, add the vanilla and the yolks and work the mixture with a spoon until it is soft and smooth. At this point add the icing sugar, the starch, the flour until you obtain your soft and elastic shortcrust pastry dough. Wrap it in cling film and let it rest in the fridge for 30 minutes.
At this point, on a lightly floured surface, roll out the dough very thinly, 2-3 mm if you can (otherwise half a cm) and cut out regular rectangles with a serrated wheel or a knife, approximately 5×3 m (or use simple-shaped pastry cutters). Very delicately remove them from the surface using a spatula and place them on baking trays lined with baking paper, well spaced apart.
Bake them at 150°C for about 10-12 minutes (they should be just browned) and let them cool completely before assembling them, otherwise they will break.
When they are very cold and solid, cover one of the biscuits with a light layer of jam and close with the other biscuit, pressing lightly without letting the jam come out and continue like this until you finish them. Leave them to rest for a few hours so that the jam “sticks” well to the two halves and sprinkle both sides with icing sugar.
Now take one and taste it. They melt in your mouth and it’s a pleasure!
