Butter Biscuits with Apricot Preserves

apricot jam biscuits 2








Some bakers are loyal to kitchen scales, relying on grams and ounces rather than tablespoons and cups. I’ve never used a kitchen scale, though one is certainly on my dream-kitchen-supply wish list. Today, one would have come in very handy, because I found this recipe on the BBC’s website, and its ingredient volumes were listed in grams and ounces.

Using an internet conversion program, I translated the ounces into more familiar measurements—several tablespoons here, a cup plus a few tablespoons there. This made me think about how the rest of the world uses the metric system and Americans don’t, but that’s another story for another day. This recipe turned out to be a very quick and easy way to use up the two egg yolks I didn’t need in this morning’s icing for my Easter sugar cut-outs.


  • 1 cup plus 4-5 tablespoons flour
  • 7 tablespoons powdered sugar
  • 14 tablespoons butter, cut into cubes
  • 2 egg yolks
  • About 8 tablespoons apricot preserves


In a large bowl, combine 1 cup flour and the powdered sugar.

Add butter and, using your hands, rub together until the mixture resembles coarse crumbs.

Add egg yolks and stir with a fork to make a soft dough; add one tablespoon of flour at a time until the dough is firm enough to handle, but still very pliable.

On a lightly floured counter top, roll out dough to about 1/8 inch thickness.

Cut with desired cookie cutters (heart or flower shapes probably work best); cut a small hole in the center of half of the shapes for the top of the sandwich, through which the jam will show once the cookies are assembled.

Bake for about 14 minutes, until cookies are firm and just golden brown.

Cool completely on a wire rack.

Flip each whole cookie over and spread about one teaspoon of jam on each.

Top each cookie with a cut-out cookie to create the sandwich.