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Honey-and-tea Jammers Recipe
Honey-And-Tea Jammers Recipe
This immunity boosting recipe to keep yourself feeling great anytime of the year.
21 Rating -
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Ingredients for Honey-And-Tea Jammers Recipe
unsalted butter, room temperature
powdered sugar, sifted
fine sea salt
large egg yolks, room temperature
All purpose flour
Streusel and assembly
chilled unsalted butter, cut into small tablespoons
thick jam, such as lingonberry, apricot, orange marmalade, and blackberry
Do You Know?
Eggs are packed with a ton of nutrients that provide important health benefits. They contain protein, healthy fats, and many nutrients like vitamins A, D, E, choline, iron and folate. Most of the nutrients in eggs are found in the yolk.
Directions: Honey-and-tea Jammers Recipe
Make the sablés in the bowl of a stand mixer or a large bowl, rub together the sugar and tea until fragrant.
Add the butter and salt, and using the paddle attachment, beat on medium speed until smooth, 3 minutes.
Add the honey and vanilla and beat, scraping the bowl as needed, 2 minutes.
Beat in the yolk on low speed.
Turn off the motor, add the flour, then mix on low speed, scraping the bowl as needed, until just incorporated.
Divide the dough in two and shape each half into a disk.
Working one at a time, sandwich the disks between sheets of parchment and roll to 1⁄4 inch thick.
Slide the doughs and parchment paper onto a baking sheet (you can stack them) and freeze at least 1 hour or chill for 2 hours.
Make the streusel meanwhile, in the clean bowl of the stand mixer, or by hand, whisk the flour, sugars, cinnamon, and salt briefly to combine.
Add the butter and toss to coat.
Fit the bowl with the paddle attachment and mix on medium-low until moist, clumpy crumbs form and streusel holds together when pinched, about 10 minutes.
Sprinkle on the vanilla and mix until blended. Cover and chill at least 1 hour but preferably 4 hours.
Center a rack in the oven and preheat to 350°. Grease 2 muffin tins
Working with one piece of dough at a time, peel away both sheets of parchment paper and put the dough back on one sheet.
Cut the dough using a 2-inch round cookie cutter and place the rounds in the muffin tin.
T worry if the dough doesn
T yet completely fill the molds.
Place 1⁄2 tsp. Jam in the center of each cookie. Sprinkle streusel around the edges.
Bake, rotating the tins once, until the streusel is golden brown, 20–22 minutes .
Remove; let rest for 15 minutes before transferring cookies to a rack to cool completely.
Repeat with any remaining dough, using cool tins.
Cover and store at room temperature up to 2 days or freeze for up to 2 months.
61 g Fat
36 g Protein
240 g Carbs
30 g Fiber
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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