Prep 20 mins
Cook 15 mins
Lovely soft biscuits (cookies) ideal for morning or afternoon tea. I find berry jam (jelly in US) gives the best flavour, eg raspberry, blackberry, fruits of the forest, etc, although you could use other flavours or probably even marmalade, etc. It's up to you whether you use smooth jam or a chunky conserve - I just use whatever I've got (these are a great way to use up all the almost-empty jars at the back of your pantry!) I usually make a mixed batch, half 1 flavour jam & half another, for variety. NB Aussie recipe - 1 cup = 250ml
- Cream butter and sugar.
- Add eggs and beat well.
- Add sifted dry ingredients and mix well. (The dough will be quite sticky).
- Place teaspoonfuls approx 4cm apart onto a baking sheet either greased or lined with baking paper.
- Make an indentation in the top of each biscuit (I use 2 teaspoons to "dig" a little hole) and fill with your choice of jam.
- Bake at 180deg C for 15 mins or until lightly golden.
- Cool on wire rack and enjoy!
These are very close to something my grandma used to make in flavor. Hers was a roll out cookie with jam on the bottom them another cookie over top to squish the jam in between. Regardless...these are extremely easy to make, I made a double batch, no point in a single one around here. I used my big wooden spoon to poke a dent in the cookies and used homemade raspberry jam. I used buttered flavored crisco in place of butter due to a dayhome kid's allergies...they turned out nice and soft and didnt spread. These are a definate keeper for anytime of the year. Thanks a bunch Westivan.
So easy to make the family loved them. I made the imprint for the preserve with the cork from a wine bottle worked perfect. thank for the recipe.
This was a winner with the family! Very easy to make with the children too!