F.G Roberts’ Plain flour 225g
Baking Powder ½ teas
Castor Sugar 165g
Almond Meal 60g
Vanilla 5 mls (1 teaspoon)
Egg Yolks 2
Raspberry Jam 2 tablespoons
Apricot Jam 2 tablespoonsCheck AllUncheck All
Preheat oven to 170ºC.
Grease baking tray or line with baking paper.
Beat butter, sugar, vanilla and egg yolks.
Stir in almond meal and flour sifted with baking powder. The mix should be firm.
Roll level tablespoons of mixture into balls. Place on tray, allowing room to spread.
Make an indent in the centre of each ball and fill with small amount of jam.
Bake on the middle shelf of oven for 20-25 minutes or until lightly browned.
These biscuits are fragile while hot so allow them to cool a little before removing them to wire rack to cool. Store in an airtight container.
Yield: approximately 48.Check AllUncheck All