Have you ever made a slight tweak to a recipe only to have your final product be a complete failure? I’ve done this far too many times to count! The recipe I’m sharing today is based on one that I’ve made countless times before but this time I made a crucial, but successful, substitution. I was attempting to make sweet little pastries, similar to a tea biscuit which would then be topped with peach jam and real whipped cream. The original recipe called for cream cheese, but we didn’t have any so I used butter instead. Well, good thing I did because this new version is sooooo good! The “biscuit” became flatter and almost cookie like in texture, but still tasted like a buttery biscuit. I added peach jam because we have some that needs to be used up and the whipped cream is necessary because…how has any dessert been made worse with it?!
- 1 cup pastry flour (I used whole wheat)
- ¼ cup sugar
- ½ cup softened butter
- ⅓ cup cold milk
- Whipped Cream
- Preheat oven to 425F and line a cookie sheet with parchment paper
- In a large bowl mix flour and sugar; cut in softened butter and stir in milk
- Divide the dough into about 8 portions and place flattened balls on cookie sheet (I found it helpful to make an indent with my thumb to give the jam a place to sit)
- Bake for 12-15 minutes
- Remove from oven and allow to cool
- Spread spoonfuls of jam over cookie biscuit and top with whipped cream
MMMMM, drowning in peach jam!
In case you’re some weirdo who doesn’t like whipped cream, here is a shot of the dessert minus the fluffy white topping. It’s still delicious, but not complete!
Now I’ll be honest: I have eaten these for breakfast. And dessert and snack. They are just so darn good!! I’m guessing any kind of jam would be a tasty topper but peach is my favourite.
I’m actually starting to drool a little bit looking at these pictures again! Go ahead and make yourself a batch…you won’t regret it!