Divide the dough in half. Flatten one portion slightly and drizzle a small amount of raspberry jam on top. Fold the dough gently to create a swirl—do not overmix.
Roll into a log or form small balls and place them on the baking sheet. Slightly flatten with your palm or the bottom of a glass.
Repeat with the remaining dough and jam.
Bake for 14–16 minutes or until the edges are just starting to turn golden.
Let cool completely before serving.
Serving and Storage Tips:
Serve with tea, coffee, or a glass of milk.
Store in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
Variations:
Swap raspberry jam for strawberry, blackberry, or apricot.
Add a touch of lemon zest to the dough for a citrusy contrast.
Drizzle with white chocolate once cooled for an extra decadent touch.
FAQ:
Q: Can I use salted butter?
A: Yes, but omit the added salt from the recipe.
Q: My dough is too dry—what should I do?
A: Add 1–2 teaspoons of milk until the dough holds together.
Q: Can I make the dough ahead of time?
A: Absolutely. You can refrigerate the dough for up to 3 days or freeze it for a month. Let it soften slightly before shaping and baking.
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