Cook Book Challenge: Week 11

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.

Jam Drops


125g (4 oz) butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster (superfine) sugar
1 cup (120g) ground almonds
1 egg
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.


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