Halwat tabaa (stamped jam biscuits)
Halwat tabaa: Algerian shortbread pressed with a patterned stamp and sandwiched with apricot jam for Eid
Ask anyone who grew up in Algeria about the night before Eid and they will mention the smell of halwat tabaa baking: buttery shortbread cut and printed with a patterned metal stamp, then sandwiched in pairs with apricot jam. Children love helping to press the patterns, and the biscuits fill the tins offered to neighbours on the morning of the feast. They are tender and short, with a clean vanilla flavour against the tangy jam, and keep well for a week. A fluted round cutter and the tines of a fork will do if you have no stamp. Avoid working the dough too much or letting it get warm, as the stamped pattern then spreads and blurs in the oven. Chef's tip: dip the stamp in flour and tap off the excess before every press; a sticky stamp blurs the pattern, which is the most common disappointment.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 15
Ingredients
- 7 oz unsalted buttersoft
- 3 ½ oz icing sugar
- 1 egg
- 1 tsp vanilla extract
- 13 ½ oz plain flourplus extra for the stamp
- 1 ¾ oz cornflour
- 1 tsp baking powder
- 1 pinch salt
To fill
- 7 oz apricot jamsmooth, or sieved
- 2 tbsp icing sugar (optional)for dusting
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Method
0/7 doneStep 1: Beat 7 oz unsalted butter and 3 ½ oz icing sugar for 3 minutes until pale and creamy. Beat in 1 egg and 1 tsp vanilla extract.
3 minStep 2: Mix 13 ½ oz plain flour, 1 ¾ oz cornflour, 1 tsp baking powder and 1 pinch salt and work it into the butter mixture with your hand until it just forms a soft, smooth dough. Wrap and chill for 20 minutes.
20 minStep 3: Heat the oven to 350°F (fan 300°F) and line two trays with baking paper.
Step 4: Roll the dough to 4 mm between two sheets of baking paper. Dip the stamp in flour, tap off the excess and press out 60 biscuits. Cut a small hole in the centre of half of them with a piping nozzle.
Step 5: Bake for 12 to 14 minutes until set and only just colouring at the edges; they should stay pale.
14 minStep 6: Cool completely on the trays. Warm 7 oz apricot jam for a minute so it spreads easily.
1 minStep 7: Spread a little jam on each plain biscuit and press a holed one on top so the jam shows through. Dust with 2 tbsp icing sugar if you like and store in a tin for up to a week.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does halwat tabaa (stamped jam biscuits) take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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