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.
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Jam Drops |
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Ingredients |
| 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 |
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Method |
| 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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Cakecrumbs 
They look so tasty next to the milk!