These biscuits with tricolor ratatouille jam are an original and delicious option for snacks, parties, or informal gatherings. The combination of crunchy shortcrust pastry with the sweet and slightly tangy ratatouille jam, enhanced by a spicy touch of ground chili, creates a surprising and addictive flavor contrast.
The shortcrust pastry provides a sandy and buttery texture that perfectly balances the smoothness of the jam. The tricolor ratatouille, made with vegetables such as pepper, tomato, and zucchini, offers a sweet and vegetable nuance unusual in baking, making them a different proposal for lovers of bold flavors.
You can substitute the ratatouille jam with tomato jam or caramelized onion jam, and adjust the amount of chili according to your spice tolerance. If you prefer a sweeter version, omit the chili or add a little honey.
Preheat the oven to 190ºC.
Roll out the dough and cut the cookies in the shape you like best, always in pairs because we need two to form a cookie.
Place the dough on a tray covered with parchment paper and bake for 10-15 minutes depending on each oven, making sure that they do not brown too much.
When the cookies have cooled, cover one of the molds with jam and cover with another half. Spread ground chili on top.
