This week's recipe comes from Women's Weekly's "Easy cakes and biscuits". They are just what they say they are: easy.
My boyfriend loves jam biscuits, and I for some reason have never tried to make any sort of thumbprint or jam drop biscuit before. So here was one to tick off the list.
|125g (4 oz) butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster (superfine) sugar
1 cup (120g) ground almonds
1 cup (150g) plain (all-purpose) flour
1 tsp finely grated lemon rind
choice of jam
|1. Preheat oven to 180°C/350°F
2. Beat butter, extract, sugar and ground almonds in a small bowl with an electric mixer until light and fluffy. Beat in egg; stir in sifted flour.
3. Mix rind into jam.
4. Roll tablespoons of mixture into balls, place about 5 cm apart on trays, flatten slightly. Indent with the end of a wooden spoon. Fill each hole with jam.