This biscuit dough can also be used to make garibaldi biscuits.
Ingredients:
Filling
fig jam
Biscuit dough
50g butter
200g self raising flour
50g sugar
1 pinch salt
milk to mix
Put the flour, sugar and salt into a bowl.
Rub in the butter lightly with the finger tips until it resembles fine bread crumbs.
Add 2 or 3 tablespoons of milk to make a stiff dough.
Turn this on to a floured board.
Roll out to about 3 mm thickness.
Cut a rectangle about 10 cm x 30 cm.
Spoon a strip of fig jam down the centre.
Brush the long sides with a little milk.
Fold the edges of the pastry over the jam, overlapping to form a seam.
Cut into 5 cm lengths.
Place seam side down on a baking tray lined with greaseproof paper.
Brush the tops with a little milk.
Bake for about 15 – 20 minutes at 200 degrees C.
Cool on a rack.
