This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Add flour to butter and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. When dough is smooth, shape into ball and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit preserves.
Bake in the preheated oven for 20 minutes. Sprinkle with confectioners' sugar when cool.
Per Serving: 252 calories; protein 2.7g; carbohydrates 23.1g; fat 16.8g; cholesterol 45.5mg; sodium 120.3mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.