Grating the dough gives these tasty squares their good looks, and wonderful, crumbly texture!
The smell wafting out of my oven right now takes me right back to my childhood, when my older sister, Sharon, often made these delicious “farfel biscuits.”
I’ve fleshed out the simple recipe from The New International Goodwill Recipe Book (which every young Jewish girl in South Africa got when starting out) with detailed instructions and pics. I hope you’ll give them a try, because they’re really easy, and you’ll probably find all the ingredients in your pantry!
What you will need
Since this is a jam-centric recipe, buy a good quality jam. I’m partial to Bonne Maman, which is smooth and has a lovely taste, and most importantly doesn’t contain corn syrup. You can find it at most supermarkets these days—even Costco carries the Apricot Preserves, so you know they must be good!
Spray baking sheet and line with parchment paper, leaving a 1-inch overhang for easy removal
Grate half of the chilled dough directly onto the prepared pan
Spread the jam evenly on top
Grate the remaining dough on top
Bake 20 – 25 minutes till golden; after 5 minutes carefully transfer to wire rack to cool completely
Cut with a sharp knife into 2-inch squares
- 1 cup butter, salted, room temperature
- 1 cup sugar
- 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 4 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- vegetable cooking spray
- 2 1/4 cups apricot jam, room temperature
- Lightly coat an 11 x 17-inch rimmed baking sheet with cooking spray; line the bottom with parchment paper, leaving a 1-inch overhang.
- Spoon jam into a bowl, and beat with a rubber spatula to smooth out; set aside. In a large bowl, whisk flour, baking powder and salt to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and oil on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl and the paddle. Add eggs one at a time, beating until smooth after each addition. Add vanilla. Scrape down again. With mixer on low speed, add the flour mixture in three batches, and beat until thoroughly combined.
- Cover with plastic wrap and refrigerate for 30 - 60 minutes to firm up the dough.
- Meanwhile, set the shelf to the middle, and preheat the oven to 350 degrees F.
- Grate half of the dough into the prepared pan, gently evening it out so you don't see any holes. Spread the jam on top in an even layer. Grate the remaining dough evenly over the top.
- Bake for 20 - 25 minutes until golden, rotating the sheet after 15 minutes. Cover loosely with foil if browning too quickly.
- Cool for 5 minutes on a wire rack and then carefully lift the parchment and transfer to wire rack to cool completely. Transfer to a cutting board and cut into 2-inch squares. (7 x 5 rows)
- If little pieces break off when grating the dough, gently form them into crumbles; they will all bake up together perfectly.
- Store between layers of parchment paper in an airtight container at room temperature up to 3 days. Freeze between layers of parchment paper in an airtight container.