A simple step by step recipe to cook with the kids making great memories in the kitchen. These classic jam drop biscuits are wonderful with a glass of milk or a cuppa.
Ingredients
175g Western Star Unsalted Butter, softened
2 tsp vanilla extract
1/3 cup soft icing mixture, sifted
1 cup plain flour, sifted, extra for dusting
¼ cup cornflour
2 tbsp raspberry jam
2 tbsp apricot jam
Method
Preheat oven to 180°C fan forced and line 2 large oven trays with baking paper.
Beat the butter, vanilla and icing sugar in a bowl with an electric mixer on medium until pale and creamy.
Add the flour and cornflour, then beat on low for 30 seconds or until a soft dough forms.
Dust your hands with some of the extra flour, and then roll level tablespoons of the mixture into balls.
Place onto the trays about 2cm apart. Use your finger to make an indent in the middle of biscuits. Fill each hole with a small blob of jam; about ½ teaspoon.
Bake for 15-20 minutes or until they are lightly golden on the edges. Cool on trays for 15 minutes before transferring to a wire rack to cool completely.
Tips & Hints
Biscuits will keep for 1 week in an airtight container.
