Recipe: Ruby Tea Biscuits (cookies with red jam or jelly centers)

RUBY TEA BISCUITS
"Though these gleaming biscuits (ruby red from the jam or jelly) could crown the fanciest tables, they're also wonderful to serve at a last-minute informal lunch. They can be made in a pinch because most of the ingredients are already in your kitchen, and you can top them with any kind of red preserves you like (cranberry, raspberry, and red currant are all delicious possibilities)."


2 cups sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoon salt
1/2 cup vegetable shortening
3/4 cup milk
2 tablespoons red jam or jelly (for filling)

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large mixing howl, combine the flour, sugar, baking powder and salt. Mix well with a fork. With a pastry blender or two knives, cut in the shortening until the mixture resembles a coarse meal. Add the milk and mix with a fork just until the dough forms a soft ball.

Turn the dough out onto a floured surface and lightly knead 12 times with floured hands. Flour a rolling pin and roll out the dough 1/4-inch thick.

With a floured 2-inch round cookie cutter, cut out the biscuits. Using a spatula, lift half the circles, one at a time, onto an ungreased baking sheet, arranging them about 1-inch apart.

With a floured 1-inch round cutter, cut a hole in the center of the remaining biscuits to make rings. Lift out the dough centers with the spatula and set aside. With the spatula, place the rings on top of the dough circles on the cookie sheet.

Carefully fill the middle of each ring with 1/2 teaspoon jam.

Bake for 12 to 15 minutes, until the biscuits are puffed and lightly golden. Transfer the biscuits to wire racks to cool slightly. If desired, bake the 1-inch centers for 10 to 12 minutes, until lightly golden.

Serve the biscuits on warm plates.

Makes 12 biscuits (and centers)
Source: Victoria - The Pleasures of Tea by Kim Waller