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
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
YUM!!!!!!!!
These are amazing!!!!
These biscuits are lovely and very tasty, however I found that they spread quite a lot, and my jam had seeped through to the bottom a bit, also it took them quite a while to brown around the edges in the oven (they were in the oven for about 20mins)
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