How to Make French Squares
Imagine an adult take on the quintessentially British kids’ treat, the Jammy Dodger. Replace the shortbread with a sweet French pastry, and exchange the firm raspberry flavouring with dollops of fresh raspberry jam. The patisserie-perfect French Square is a grown-up version of this classic biscuit sandwich – and now you can easily recreate it! See the recipe below to discover how.
- 275g of Plain Flour
- 100g of Icing Sugar
- 220g of Butter
- 140g of Raspberry Jam
- 2 Medium Eggs
- A Pinch of Salt
- 2 x Baking Trays
- Greaseproof Paper
- Mixing Bowl
- Wooden Spoon
- Rolling Pin
- 9cm Square Cutter
- 4.5cm Square
METHOD: Rich and Fruity French Squares
- Preheat your oven to 170°C (150°C fan or gas mark 3), and then line two baking trays with greaseproof paper.
- Put the butter, sugar, flour and salt into a mixing bowl, and then rub it all together until it has the consistency of breadcrumbs.
- Add two egg yolks to the mixture, and combine to create a ball.
- Sprinkle flour onto your work surface, and then knead it to create a ball of dough. Wrap clingfilm around the dough ball and set aside in the fridge for around half an hour.
- Sprinkle flour onto the surface again, and then roll out your dough with a rolling pin to about a 5mm thickness.
- Cut out 12 squares using a 9cm square cutter, and then cut a square hole in the middle of 6 of the biscuits using a 4.5cm square cutter. Alternatively, you could cut out another shape – think diamonds, stars or triangles. You could even try Christmas trees for the festive season!
- Put all the biscuits onto the trays, and then place them in the fridge to chill for another half an hour.
- Put the trays in the oven for between 12 and 14 minutes, until they begin to colour. Remove from the oven and leave to cool on the tray for a little while. Then, transfer to a cooling rack to cool completely.
- Take the 6 whole square biscuits and flip them around. Put a nice amount of jam in the middle of each biscuit, and then spread slightly – but make sure you don’t spread too close to the edges! Take the 6 biscuits with holes in them and place one on top of each of the jam-covered biscuits, gently pushing them together – et voila! Delicious French Squares!