125g butter (softened)
1 teaspoon vanilla extract
110g caster sugar
120g almond meal
1 egg
100g plain flour
2 tablespoons raspberry jam

Preheat oven to moderate (180oC/180oC fan forced). Grease oven trays; line with baking paper.

Beat butter, extract, sugar and almond meal in small bowl with electric mixer until light and fluffy. Add egg, beating until just combined; stir in sifted flour.

Drop level tablespoons of mixture on trays 5 cm apart. Use handle of wooden spoon to make small hole (about 1cm deep) in top of each biscuit; fill each hole with 1/2 teaspoon jam. Bake about 15 minutes; cool jam drops on trays.

Women’s Weekly - Cakes BIscuits & Slices

This entry was posted on Friday, July 28th, 2006 at 11:27 am and is filed under Sweet After Thoughts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.