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Sunday, 22 April 2012

Easy Peasy Jammy Biscuits

Thumbing my way through a back issue of Good Food magazine from March 2006 that I'd obtained via Freecyle, I came across a recipe for some simple looking jam biscuits. Having made a fresh batch of raspberry jam yesterday I decided to give the biscuits a go today. Goodness me they were easy and made a batch of biscuits as pretty as a posy of poppies. Took me about 10 minutes to whip them up and 15 minutes to cook. Mind you, they were even quicker to eat!

Easy Jammy Biscuits (makes 12)

4oz (110g) butter
8oz (225g) self-raising flour
Pinch of salt
4oz (110g) caster sugar
A little milk
Jam (flavour of your choosing)

Preheat the oven to 190°C (gas 5) and grease a large baking tray. Chop the butter and place in a bowl. Sift in the flour and salt then rub the fat into the flour until it has the consistency of breadcrumbs. Stir in the caster sugar. Splash in a little milk until it is moist enough to bind into a dough. Use hands to roll the dough into a large sausage shape about 5cm in diameter. Cut the sausage into slices about 2cm thick and put the slices well spaced out onto the baking tray. Use the end of a wooden spoon to make an indentation in the centre of each biscuit. Spoon about half a teaspoon full of jam into each indentation (don't worry if it overflows the hole). Bake the biscuits for 15 minutes until golden then cool on a rack.

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