Buttery little biscuits filled with blackberry jam.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 20 minutes
- Cook: 14 minutes
- Serves: 18 biscuits
- Best season: Late summer
Ingredients
- 180 g unsalted butter, softened
- 90 g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 240 g plain flour
- A pinch of salt
- 6 tbsp blackberry jam
Method
- Heat the oven to 170 C and line two baking trays.
- Beat the butter and sugar until soft and pale. Add the egg yolk and vanilla.
- Mix in the flour and salt to make a soft dough.
- Roll into small balls and press a thumbprint into each one. Fill with a little jam.
- Bake for 12 to 14 minutes. Cool on the tray for 5 minutes before moving.
From my cottage notebook
I make these when the jam shelf looks too full, which is a ridiculous problem and one I am happy to have.
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