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Source: The Love of Baking (Robin Hood)
Prep Time: 15 min + refrigeration
Bake Time: 15 min
Makes: 12 portions
Freeze: Excellent
Ingredients:
2 cups Robin Hood all purpose flour
3 tbsp. granulated sugar
1 tsp. salt
2-4 tbsp. cold water
3/4 cup Crisco shortening, chilled
2/3 cup Smucker's pure strawberry jam
1 egg
Topping:
1/2 cup icing sugar
4 tsp. Carnation evaporated milk
Method:
Preheat oven to 400F. Line a baking sheet with parchment paper.
Put flour, sugar, and salt into a large bowl. Using a pastry mixer or your fingers, work in shortening until it resembles coarse crumbs with some pieces being pea-sized. Sprinkle 2 tbsp. water over the flour mixture. Using a fork, mix until the dough is moist enough to hold together when pressed. Add remaining water by tablespoonful, if needed.
Shape dough into a ball. Divide in half. Form each half into 1/2" thick rectangles. Wrap in plastic wrap and chill for 30 minutes.
On a piece of plastic wrap, roll 1 piece into a rectangle measuring about 9x12". Cut into 12 equal pieces. On 6 of the pieces, spread with 1 tbsp. of the jam, leaving a 1/2" border. Whisk egg with 1 tbsp. water. On the other 6 pieces, lightly brush with egg mixture. Sandwich egg-brushed side down pieces with jam pieces. Using prongs of a fork, press edges to seal and place on a baking sheet. Repeat with remaining dough. Reserve egg mixture.
Topping: Lightly brush tops with reserved egg mixture. Bake in preheated oven for 13-15 minutes. Cool on a wire rack. Stir icing sugar with evaporated milk. Spread over cooled toasties.
Tip: Try using a 3" square or round cookie cutter for a more polished look.
Prep Time: 15 min + refrigeration
Bake Time: 15 min
Makes: 12 portions
Freeze: Excellent
Ingredients:
2 cups Robin Hood all purpose flour
3 tbsp. granulated sugar
1 tsp. salt
2-4 tbsp. cold water
3/4 cup Crisco shortening, chilled
2/3 cup Smucker's pure strawberry jam
1 egg
Topping:
1/2 cup icing sugar
4 tsp. Carnation evaporated milk
Method:
Preheat oven to 400F. Line a baking sheet with parchment paper.
Put flour, sugar, and salt into a large bowl. Using a pastry mixer or your fingers, work in shortening until it resembles coarse crumbs with some pieces being pea-sized. Sprinkle 2 tbsp. water over the flour mixture. Using a fork, mix until the dough is moist enough to hold together when pressed. Add remaining water by tablespoonful, if needed.
Shape dough into a ball. Divide in half. Form each half into 1/2" thick rectangles. Wrap in plastic wrap and chill for 30 minutes.
On a piece of plastic wrap, roll 1 piece into a rectangle measuring about 9x12". Cut into 12 equal pieces. On 6 of the pieces, spread with 1 tbsp. of the jam, leaving a 1/2" border. Whisk egg with 1 tbsp. water. On the other 6 pieces, lightly brush with egg mixture. Sandwich egg-brushed side down pieces with jam pieces. Using prongs of a fork, press edges to seal and place on a baking sheet. Repeat with remaining dough. Reserve egg mixture.
Topping: Lightly brush tops with reserved egg mixture. Bake in preheated oven for 13-15 minutes. Cool on a wire rack. Stir icing sugar with evaporated milk. Spread over cooled toasties.
Tip: Try using a 3" square or round cookie cutter for a more polished look.
