About the bake
Simple and fun little biscuits that are ideal to make with kids. Why not try these out over the holidays.
If you're a big fan of raspberry, why not try our delicious chocolate & raspberry fondant pudding.
Method
Step 1:
Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment.
Step 2:
Beat together the softened butter, sugar and vanilla until pale and fluffy.
Step 3:
Add in the beaten egg and mix until combined before adding the flour, baking powder and salt. Mix together until a soft dough is formed.
Step 4:
Roll the dough into small balls (approx. 3cm diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre.
Step 5:
Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled.
Step 6:
Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack.
Ingredients
- 200g Butter (unsalted) (softened)
- 200g Silver Spoon Caster Sugar
- 320g Allinson's Plain White Flour
- 1 Egg(s) (free range) (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 0.5 tsp Baking powder
- 0.5 tsp Salt
- 50g Raspberry jam
Recipe Reviews
Mixture very wet cookies melted in the oven don’t recommend, wasted both time and energy on this recipe.
They did not hold their shape in the oven and despite only making small balls, they spread out a lot. I put 6 on a tray and they merged into 1 larger one. However, they are very easy to make using ingredients we already had and was relatively quick too
Very wet dough, even after chilling for an hour In the fridge. Cooked in 12 minutes easily but we’re a little soft and cake like. Still tasted good though
Made these with the grandkids, quick and easy recipe,simple store cupboard ingredients.
Thought dough was a bit wet but they came out ok.
Kids thought they were yummy.
This recipe worked really well! I added a teaspoon of ground cardamom, and used wild blueberry jam. Delicious!
Very good recipe
Ingredients
- 200g Butter (unsalted) (softened)
- 200g Silver Spoon Caster Sugar
- 320g Allinson's Plain White Flour
- 1 Egg(s) (free range) (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 0.5 tsp Baking powder
- 0.5 tsp Salt
- 50g Raspberry jam