Makes: about 24
Preparation: 1 hour + 1 hour to rest
Cooking time: 30 minutes
3 cups/45o g all purpose plain four
1 cup/200 g sugar
dash of salt
2/3 cup/150 g butter, cut up
3 whole egg, lightly whisked
3 Tbs Jamaica rum
1 1/2 cups/450 g Morello cherry or plum jam
or any other jam you have in a pantry 🙂 I used plum and strawberry
4 Tbs icing/ confectioners’ sugar
Combine the flour, sugar and salt in a bowl.
Make a well in the center and add the butter, eggs and rum. Combine well, without working the dough too much; it should be just smooth.
Shape into a ball, cover with plastic wrap and let rest for 1 hour in the fridge.
Preheat the oven to 350F/180C fan forced.
Roll the dough on a lightly floured surface to just under 5 mm thick.
Keep your rolling pin floured as well.
Use a pastry cutter to cut out 8cm disks.
Place a teaspoon of jam in the center of each and fold it in half to form a half-moon shape.
Press the edges together to seal using a fork.
Don’t be tempted to fill them too much. A little teaspoon full is enough. Or they will crack and spill in the oven.
Place the filled turnovers on a greased and floured cookie sheet.
Bake for 30 minutes or until golden brown.
Cool on a rack, dust with confectioners’ sugar, make yourself a cuppa and ENJOY!
Store any leftovers in an airtight container.