These delicious and attractive biscuits are from Turkey. They are a typical Turkish adaptation of European pastries. In recent years there have been far too many of these ‘adaptations’ taking place in Turkey – and to a lesser extent in Lebanon and, of course, Israel. The latter is more understandable due to the European origin of many of their people, but the former – in my opinion – almost unforgivable! However, as the saying goes ‘I know it is wrong, but I like it’, so here is the recipe and may your eyes be as pretty as these biscuits!
- Yield: 20 to 24
- ½ lb (225 g) unsalted butter
- ¼ lb (110 g) icing sugar
- 1 teaspoon vanilla essence
- ¾ lb (350 g) plain flour, sifted
- thick jam of your choice
- Place the butter in a large bowl and beat until pale and creamy. Add the sugar and vanilla and continue to beat until well blended. Gradually mix in the flour and when the mixture becomes stiff knead with your hand until smooth. Divide into 2 portions.
- Lightly flour a work top and roll out one portion of the pastry to a ½cm (¼in) thickness. Using a 5 cm (2 in) pastry cutter, decorative if you wish, cut out as many rounds as possible. Repeat with the remaining portion of pastry. Place half the biscuits on lightly greased baking trays. In the remaining biscuits make 3 holes about ½-1 cm (¼-½in) in diameter using a piece of round wood or something similar. I used the top of a ballpoint pen. Place on greased baking trays. Bake in an oven preheated to 180C (350F) gas 4 for 10-15 minutes or until a light golden. Remove and place on racks. Sprinkle the biscuits with holes in with a little icing sugar. Leave the biscuits to cool.
- Spread a little jam over the whole biscuits and top with the ones with holes. Press the tops down gently so that the jam oozes up the holes. Store in an airtight tin when cold. Delicious with tea or coffee.