📌 Ingredients
* 125 grams unsalted butter , softened at room temperature
* 115 grams caster sugar (115 grams caster sugar = ½ cup)
* 1 teaspoon vanilla bean paste (or vanilla extract)
* 1 large egg ,at room temperature
* 225 grams self-raising flour (225 grams self-raising flour = 1 ½ cups).
* raspberry jam (or other jam/spread of choice).
📌 Instructions
1. Pre-heat oven to 180ºC/356 F (160°C fan-forced) and line 2 baking trays with baking paper.
2. Using electric beaters or a wooden spoon, beat the softened butter, caster sugar and vanilla together in a large mixing bowl until pale and soft (1-2 minutes).
3. Add the egg and continue to beat until combined.
4. Add the self-raising flour and mix (low speed) to a soft dough, scraping down the sides of the bowl as needed.
5. Wrap the dough in cling wrap and chill in the fridge for at least 30 minutes.
6. Using 2 heaped teaspoons of dough per biscuit, use your hands to roll the dough into balls and arrange on the prepared trays. Leave a 5cm gap between each ball, to allow for the biscuits to spread.
* This quantity of dough should make between 20-22 biscuits).
7. Using your thumb, press halfway down into the centre of each biscuit, to make a well for the jam.
8. Use a teaspoon or piping bag to add a little jam (about ½ teaspoon) to fill the centre of each biscuit.
*Don’t overfill them, you can always add more jam at the end!
9. Bake for 10-12 minutes, or until lightly golden.
10. Allow the biscuits to sit on the tray for 5 minutes and then use a flat spatula to transfer them to a wire rack to cool completely. Or enjoy them warm!
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