Teabiscuits with Medlar Jam

These tea biscuits with medlar jam are simply a must. It not only looks classy and is an eye-catcher on the coffee table, it also impresses with its crispy shortcrust pastry and the unusual, juicy filling of medlar jam. The medlars (lat. Mespilus germanica), blooms from May to June. Their golden brown, rough fruits are ready for harvest at the end of October/ beginning of November. The medlar was widely known in the Middle Ages, but wrongly forgotten. They taste best, after they were exposed to some frost. If you don't want to wait that long, you can freeze them in the freezer. As a puree on pancakes or in form of a jam, they do not only enrich the breakfast table, but also the coffee table. Try this tea biscuit with medlar jam. It is worth it!

Duration: 25 minutes (plus 1 hour resting time)

Amount: 2 baking trays



190 grams of flour

60 grams of powdered sugar

1 egg yolk (M)

125 grams of butter

Flour to roll out


One jar of Medlar jam, alternatively currant or quince jelly

powdered sugar


1. Tip the flour, the powdered sugar, the egg yolk and the butter into a large mixing bowl. Quickly bring the dough ingredients together with your hands and let the dough for the shortcrust pastry rest for 1 hour in a cool place.

2. After resting time, thinly roll out the dough with a rolling pin on a floured surface. Use a flowery cookie cutter to cut out the biscuit shapes.

3. Poke a hole in one half of the biscuits with the help of a thimble or a suitable cookie cutter so that the jam can later shine through.

4. Preheat the oven to 200°C and bake the biscuits for about 8 minutes, until they get golden brown from underneath.

5. Let the tea biscuits cool down on a wire rack.

6. Spread the unperforated pastry halves with medlar jam and cover with the perforated pastry.

7. Serve powdered with icing sugar.

Tip: If the jam is too stiff, just dip a metal jug filled with a few spoonfuls of the jam into a hot waterbath After a few minutes the jam will be easily spreadable again.

More recipes: