The thing I like most about gooseberry jam is how balanced it is, the sharpness of the fruit cuts through the sweetness keeping it fresh. Sandwiched between two shortbread biscuits stamped with its initial, this jam is in a class of its own. One thing to note though: sandwich the biscuits just before serving as they have a tendency to go soft when left for a while.
Makes about 20 sandwiches
- 150g unsalted butter, softened
- 90g caster sugar
- 1 egg yolk (of a medium egg)
- 225g plain flour, sifted
- 4 tablespoons gooseberry jam
In a medium-sized bowl beat the butter with the sugar and egg yolk until smooth. Mix in the flour with a spatula or wooden spoon until the mixture starts to come together, then use your hands to gently knead the dough until it is smooth and comes into a ball. Roll the dough between two sheets of non-stick baking paper until it is 3mm thick then chill in the fridge for 20-30 minutes until it firms up.
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with non-stick baking paper. Cut the rolled dough into 5cm squares, and arrange on the baking trays. Use a ‘G’ shaped cutter to cut Gs out of half of the squares and then bake each tray for about 10 minutes until golden all over and starting to colour around the edges. Remove from the oven leave to cool on the trays.
Once cool, sandwich the biscuits together, spreading half a teaspoon of jam onto each plain square biscuit and topping each with a ‘G’ biscuit.