The jam sticks are easy, quick, clever and fragrant little pastries that are prepared in just a few minutes with a few simple ingredients. A few weeks ago I made the Nutella filoncini that you loved, and today I wanted to make this jam version without nuts. The jam sticks are crisp with a creamy filling, made with a soft eggless shortcrust pastry, delicious on their own and also perfect for dunking!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 20 pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups 00 all-purpose flour (about 325 g)
- 1/2 cup granulated sugar (about 100 g)
- 7 tbsp butter (about 100 g / 3.5 oz), softened
- 1/4 cup milk (about 65 ml / 2.2 fl oz)
- Half packet baking powder (for cakes) (approx. 2 tsp)
- 1 pinch salt
- 1 lemon lemon zest
- as needed jam
- as needed powdered sugar
Steps
The jam sticks are very simple and quick to prepare. First, place the flour, sugar, baking powder, and a pinch of salt in a bowl and mix.
Add the grated lemon zest, the butter at room temperature and the milk, and form a soft, compact dough.
Divide the dough in half and roll each piece out on a lightly floured surface to form an elongated rectangle.
Spread a little jam over the surface (don’t overdo it), leaving a small margin along the top and bottom edges and one lateral margin, then roll up gently.
Repeat the same operation with the other half of the eggless shortcrust and place the two jam logs on a baking sheet lined with parchment paper. Cut them into pieces about 3 cm (about 1.2 in) long, but do not separate them.
Bake the jam sticks in a preheated oven at 356°F for 25–30 minutes, until golden. When baked, remove the jam sticks from the oven, dust them with powdered sugar and separate the individual cookies.
Tips:
Jam sticks can be stored at room temperature for 5–6 days. Do not use a very runny jam and don’t overdo the quantity, otherwise it could leak during baking and cause the cookies to break. Choose the jam/preserve you prefer; I used cherry jam with fruit pieces. If you want to use chopped nuts in the dough, add about 3.5 oz (100 g / approx. 1 cup) chopped nuts instead of 75 g (about 5/8 cup) of flour.
Other jam dessert recipes HERE
