Preparation Time – 20 minutes
Cooking Time – 15 minutes
Makes – 24
Ingredients
125g butter (softened)
1 teaspoon vanilla extract
110g caster sugar
120g almond meal
1 egg
100g plain flour
2 tablespoons raspberry jam
Method
- Preheat oven to 180 deg C. 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