Jam Triangles

These attractive Jam Triangles make a tempting addition to the tea table. Because the dough is so rich it is a little difficult to manage, but the result is well worth it.

8 oz. plus

2 teaspoons butter, softened

4 oz. sugar

1 egg, lightly beaten

1 teaspoon grated orange rind

2 teaspoons lemon juice

½ teaspoon salt

12 oz. flour

4 oz. thick jam

1 egg yolk, lightly beaten

Lightly grease two large baking sheets with the 2 teaspoons of butter and set them aside.

In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.

Beat in the egg, orange rind, lemon juice and salt.

Gradually sift in the flour, stirring constantly. Shape the dough into a ball, cover it with greaseproof or waxed paper and chill it in the refrigerator for 1 hour.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

On a floured surface, roll out the dough into a square ABOUT ½ inch thick. If it becomes too soft, return it to the refrigerator to chill for

15 minutes.

With a sharp knife, cut the dough into 4-inch squares.

Place a teaspoonful of jam in the centre of each square. Fold the squares over, corner to corner, to form a triangle.

Press the edges of the triangles together to seal them.

Place the triangles on the baking sheets. Prick the centre of each triangle with a fork. Using a pastry brush, lightly brush the triangles with the beaten egg yolk.

Place the baking sheets in the oven and bake for 15 to 20 minutes, or until the triangles are golden brown.

Remove the baking sheets from the oven. Using a spatula or a fish slice, transfer the triangles to a wire rack. Allow the triangles to cool completely before serving.

Children are sure to love these tasty and colourful Jam Tarts.

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