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Jam crumble cookies

How to make homemade fresh peach iced tea

Summer is a good season to make jams because there are plenty of seasonal fruits. I made jam with  ripe blood plums and used it to make jam cookies.

I attached real peach iced tea recipe.


Make around 30ea / with 2.5inch tart ring size

For sable dough

226g butter,room temperature

100g Icing sugar

1/2tsp salt

2 large yolks

2tsp v.e

270 p.f

For Streusel

Butter 78g chilled unsalted butter, cut into small pieces

Plain flour  96g

Brown sugar 15g

Caster Sugar 40g

Salt 1/4 tsp

Cinnamon pinch  ¼ tsp

Choice of thick jam /I used Blood plum/Apricot/ blueberry jam

Special equipment

I used 2.5inch tart rings with 2.5inch cookie cutter.

Or use standard 12-cup muffin tins

Make Dough

Using an electric mixer at medium speed, beat butter until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.

Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches /0.5cm thick. Freeze dough in paper until firm, at least 2 hours.

Make Crumble

Mix flour, sugar, cinnamon and salt in a small mixing bowl. Using your fingertips, rub butter into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill.


Arrange a rack in middle of oven; preheat to 170c

Using a 2.5inch cutter, cut out rounds of frozen dough from the freezer. Place rounds in 2.5inch rounds tart rings. Or (Place rounds in the bottom of muffin cups and gently pat to flatten.) Continue cutting frozen dough into rounds; gather scraps and repeat the process of rolling out and cutting to make around  34 rounds. Cover and chill in the freezer until dough is firm, about 30 minutes.

Spoon about 1 teaspoon jam into the center of each round of dough. Using a small spoon, sprinkle 11/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.

Bake cookies, in batches if needed, until sides and streusel are golden, 15-18minutes.

Let cool in rings for 15mins, and gently remove the rings and  let cool completely on a wire rack.

Peach iced tea


White peach  250

Caster Sugar  150

Water            150

Cold brewed black tea

Water 1L

Black loose leaf tea 5 TBS


1.Put 5 TBS tea leaves in 1L cold water and let stand for 6 hours in the refrigerator.

2. Add peach, water and sugar and boil until the peach is soft.

3. Crush the peach with the blender

4. Filter the pulp

5. Cool the syrup. .

5. Add ice, tea and syrup to the cup and mix well.

I add some lemon verbena leaves

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