Mrs Bauer’s Terrassen Biscuits
The Bauers were a German refugee family that my father-in-law gave a home and a job to in 1947. Mrs Bauer was a superb cook and would make lots of delicious different kinds of biscuits. These delicious ones were always my favourite.
SERVES
15
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
350g (12oz) white flour
110g (4oz) caster sugar
225g (8oz) cold butter
raspberry jam
icing sugar for dusting
Method
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Put the flour and sugar into a bowl; rub in the cold butter as for shortcrust pastry. Gather the mixture together and knead lightly. Roll out to 5mm (1/4 inch) thick. Cut into biscuits of whatever shape you choose of equal numbers. Bake in the preheated oven until they are pale brown, 10 - 15 minutes. Remove and cool on a rack.
You may need to gather the pastry together a couple of times and reroll it after each cutting.
When the biscuits are cold place the largest one on a sheet of parchment paper, take the medium-size biscuit and butter some jam on the base, then place down in the centre of the larger biscuit, then take the smallest biscuit and butter some jam on the base of that and places carefully into the centre of the medium size biscuit then dust with icing sugar. Repeat with the rest of your biscuits.
