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Pechen'ye Suvorovskoye
Souvorov Biscuits
Pechen'ye Suvorovskoye
Aleksandr Souvorov was a great Russian military commander who found fame during the Russo-Turkish Wars. Exactly how these dainty biscuits came to be named after him has been lost to history, but we do know that the recipe is an old one, dating back to his time.
Ingredients
Makes 5 dozen small biscuits.
8 oz (225 g) plain flour
Pinch of salt
4 oz (120 g) unsalted butter
3 oz (85 g) thick jam (raspberry or apricot)
2 oz (60 g) sugar
¼ pint (150 ml) double cream
Icing sugar
Method
Cut the butter into the flour. Add the sugar, cream and salt. Form the mixture into a ball and wrap in greaseproof paper. Chill for at least 1 hour in the refrigerator.
On a floured board roll out the dough ⅛ in (3 mm) thick. Using a flower-shaped biscuit cutter (or other decorative shape), cut out the dough into biscuits about 1½ in (3.5 cm) in diameter. Place on ungreased baking trays.
Preheat the oven to 190°C/375°F/Gas 5. Bake the biscuits for 10 to 12 minutes, until golden around the edges. Remove from the baking trays and cool on wire racks.
To assemble, sandwich two biscuits together with a layer of thick jam in between, putting the two flat sides together. Dust with icing sugar before serving.
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