- 12
Ingredients
- 2 cups (500 mL) Robin Hood® All Purpose Flour
- 3 tbsp (45 mL) granulated sugar
- 1 tsp (5 mL) salt
- 2 - 4 tbsp (30 - 60 mL) cold water (60ºF/16ºC)
- 3/4 cup (175 mL) Crisco® All-Vegetable Shortening, chilled
- 2/3 cup (150 mL) Smucker’s® Pure Strawberry Jam
- 1 egg
- Topping
- 1/2 cup (125 mL) icing sugar
- 4 tsp (20 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
Preparation
Step 1
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pour flour, sugar and salt in a large bowl. Using a pastry blender or your fingers, work in shortening until it resembles coarse crumbs with some small pea-sized pieces. Sprinkle 2 tbsp (30 mL) water over flour mixture. Using a fork, mix until dough is moist enough to hold together when pressed. Add remaining water by tablespoon (15 mL), if needed.
3. Shape dough into a ball. Divide in half. Form each half into ½” (1 cm) thick rectangles. Wrap in plastic wrap. Chill 30 minutes.
4. On a piece of plastic wrap, roll 1 piece into a rectangle measuring about 9” x 12” (23 x 30 cm). Cut into 12 equal pieces. On 6 pieces, spread with 1 tbsp (15 mL) jam, leaving a ½” (1 cm) border. Whisk egg with 1 tbsp (15 mL) water. On other 6, lightly brush with egg mixture. Sandwich egg-brushed side down pieces with jam pieces. Using prongs of a fork, press edges to seal and place on baking sheet. Repeat with remaining dough. Reserve egg mixture.
5. Topping: Lightly brush tops with reserved egg mixture. Bake in preheated oven 13 - 15 minutes. Cool on a wire rack. Stir icing sugar with evaporated milk. Spread over cooled toasties