Turn the remaining cookies flat side up and spoon 1/2
teaspoon of jam into the center, spreading it slightly.
Top the chilled dough with a couple
of teaspoons of jam (strawberry / raspberry with vanilla dough, pineapple / pear with lemon or get creative) and a sprinkling of the streusel.
Let cool and firm up on the baking sheets for a few minutes, then transfer to wire racks and cool completely.Spoon a
scant teaspoon of jam of your choice over the centre of the whole biscuits, spreading it out evenly.
I did in a progressive way going from golden syrup, to honey, to
a teaspoon of jam and then to fresh berries.
Spoon a heaped 1/2
teaspoon of jam into each indentation.
I feel like you could possibly make an «icing» with a plant based saturated fat food like thick coconut cream blended with maple syrup or agave plus
a teaspoon of jam.
Top with
a teaspoon of jam, smeared across one end.
8) Fill the well of each cookie with around 1
teaspoon of jam.
Fill the well of each cookie with around 1
teaspoon of jam.
Garnish each serving with 1
teaspoon of jam.
Dollop
a teaspoon of the jam onto one side of the cookie and sandwich together with another cookie half.
Spoon a 1/2
teaspoon of the jam into the center of each puff pastry round.
Then put half
a teaspoon of the jam onto the mixture.
Fill each cookie with
a teaspoon of jam.
Spoon about 1
teaspoon of jam into the center of each round of dough.
Once cooled, add 1
teaspoon of jam into the center of each cookie and serve immediately!
Place 1/2
teaspoon of jam into each cookie.
Spoon
a teaspoon of jam into each indentation.