Indulge in the delightful flavors and textures of Russian Jam Biscuits, a classic treat perfect for tea time or any occasion. These melt-in-your-mouth cookies, also known as Varenye, combine a crisp and buttery shortbread crust with a sweet and tangy fruit filling. With variations using different types of jams and even chocolate, these biscuits offer a versatile and customizable treat that will satisfy every palate. From the traditional raspberry jam filling to unique options like apricot, cherry, or even a decadent chocolate spread, the possibilities are endless. Whether you're a seasoned baker or just starting out, this recipe guide will provide you with step-by-step instructions and helpful tips to create these delicious Russian Jam Biscuits that will surely impress your friends and family.
Here are our top 4 tried and tested recipes!
CLEVELAND STYLE RUSSIAN TEA CAKES
A perennial favorite in Cleveland area bakeries, I have been searching for this recipe for years. It is definately not the recipe for traditional russian tea cakes or biscuits-except maybe in Cleveland. Found it on the hungrybrowser/Uncle Phaedrus website. It's origin is Eastern European and it's a pastry that is rolled with raspberry filling and raisins, but it's also made with a chocolate filling. The dough is reminiscent of a scone. It's rolled like you would a strudel and then sliced and baked individually.
Provided by lo r.
Categories Dessert
Time 3h25m
Yield 28 pastries, 28 serving(s)
Number Of Ingredients 16
Steps:
- Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
- Knead dough, refrigerate at least 2 hours.
- Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
- Roll as for jelly roll.
- Brush top with egg white,sprinkle with sugar mixture.
- Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
- Bake 25 minutes at 350 degrees.
- Remove from baking sheet, and cool on rack.
Nutrition Facts : Calories 247.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 30.2, Sodium 133.1, Carbohydrate 38, Fiber 1.6, Sugar 17.8, Protein 4.5
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
TEA BISCUITS
A quick tea time treat. Serve warm, buttered, and with jam or honey.
Provided by Debbie
Categories Bread Quick Bread Recipes Biscuits
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
- Bake for 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g
RUSSIAN TEA BISCUITS
Make and share this Russian Tea Biscuits recipe from Food.com.
Provided by seattlelove
Categories Dessert
Time 15m
Yield 3-6 dozen, 72 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325 degrees F (165 degrees C).
- Combine flour and salt and set aside.
- In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
- Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 52.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 6.8, Sodium 26.3, Carbohydrate 5, Fiber 0.2, Sugar 1.8, Protein 0.6
Tips:
- To make the dough easier to work with, chill it for at least 30 minutes before rolling it out.
- If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until it is no longer sticky.
- If the dough is too dry, add a little more butter, 1 tablespoon at a time, until it is smooth and pliable.
- When rolling out the dough, use a light touch and try not to overwork it. The more you work the dough, the tougher the biscuits will be.
- Use a sharp knife or pastry cutter to cut out the biscuits. This will help to prevent the edges from becoming ragged.
- Bake the biscuits in a preheated oven. This will help them to rise evenly and prevent them from spreading too much.
- Let the biscuits cool completely before storing them. This will help them to keep their shape and texture.
Conclusion:
Russian Jam Biscuits are a delicious and easy-to-make treat that is perfect for tea time or any other occasion. With their crispy edges and soft, chewy centers, these biscuits are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these biscuits a try. You won't be disappointed!
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