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
Used vegan butter and needed a little extra baking time, but came out delicious! Great recipe!
Tasted amazing!!! Did 150 g of sugar instead of 200 and added some crushed pecans into the batter :)
I made them with my 5 year old son. We really enjoyed this easy and truly delicious recipe.🧚🏻♀️
The only change I made is instead of 200g of sugar I used 150g. Raspberry jam balanced out the sweetness.
Totally easy recipe to bake with twin 4 year old boys. We made our biscuits super-sized and they came out delicious!
Really delicious, I kept showing off to my friends how beautiful and tasty they were.
Such an easy recipe to follow!! I'm not much of a sweet tooth so I reduced the sugar to 175g instead 200g and it's still a little bit more on sweet side. Especially with the raspberry preserves I've used. Next time I'll probably reduce it to 160g. It's amazing!!
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