Through the keyhole cookies

Name: Through the keyhole cookies
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 250 g (9oz) unsalted butter, softened; 125 g (4oz) caster sugar; 1 medium egg yolk; 250 g (9oz) plain flour, plus extra to dust; 125 g (4oz) self-raising flour; 24 tsp. (about 240g or 81/2oz) blackberry jam, or any dark jam; tube of writing icing, optional

These vanilla biscuits cut into keyhole shapes are a fun bake to do with children

By The GH Kitchen TeamPublished: 06 May 2015

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Sweetness, Serveware, Food, Baked goods, Cuisine, Dessert, Dish, Snack, Recipe, Plate,

Preparation Notes: 45min, plus chilling and cooling

Cooking Notes: about 25min

Serving notes: makes 24 jam biscuits and 24 key biscuits

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Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Ingredients

250 g (9oz) unsalted butter, softened
125 g (4oz) caster sugar
1 medium egg yolk
250 g (9oz) plain flour, plus extra to dust
125 g (4oz) self-raising flour
24 tsp. (about 240g or 81/2oz) blackberry jam, or any dark jam
tube of writing icing, optional

Directions

1. Step 1
  In a large bowl, beat butter and sugar together, then beat in egg yolk and vanilla. Stir in flours, using your hands if it’s too diffi cult to mix with a spoon. Gently knead dough until it comes together, wrap in clingfilm and chill for 15min.
2. Step 2
  Line 3 baking sheets with baking parchment. Split dough into thirds. On a lightly floured surface, roll out the first piece to about 3mm (1/8in) thick. Stamp out 24 x 5cm (2in) circles with a fluted cutter and put on to a baking sheet (re-roll trimmings as necessary). Chill. Repeat with second piece of dough, cutting out 24 more 5cm (2in) circles and putting on to another baking sheet. To cut out freehand keyholes in the second batch of circles to make lids: use a small knife to cut a circle about 1.5cm (¾in), then cut three straight edges for the bottom of the keyhole. Chill. Roll out the third piece of dough to 3mm (1/8in) thick and cut out 24 biscuits with a key-shaped cutter. Put on to a baking sheet and chill for 20min. Meanwhile, preheat oven to 180°C (160°C fan), mark 4.
3. Step 3
  Bake circles and lids for 7-8min until lightly golden and sandy to the touch. Remove from oven. Carefully spoon 1tsp jam on to each full circle, spread slightly, then put a lid on top and gently press. Return biscuits to the oven for 5min. Set aside to cool.
4. Step 4
  Bake key biscuits for 8-10min until lightly golden, then transfer to a wire rack to cool. Use writing icing to pipe patterns, if you like.
  
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GH Tip

Find key-shaped cookie cutters at amazon.co.uk.

Per Serving:

Calories: 131 / 51
Fibre: 0 / 0 g
Total carbs: 18 / 6 g
Sugars: 10 / 2 g
Total fat: 6 / 3 g
Saturated fat: 4 / 2 g
Protein: 1 / 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time