Ingredients
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150g unsalted butter, softened
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1/3 cup caster sugar
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1 teaspoon vanilla essence
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1 1/2 cups gluten-free plain flour (see note)
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1 1/2 tablespoons raspberry jam
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper.
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2Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flour. Beat to combine.
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3Roll 1 level tablespoon of mixture into a ball. Repeat with remaining mixture to make 18 balls. Place balls, 4cm apart, on trays. Using the palm of your hand, flatten each ball slightly. Shape edges to remove any cracks.
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4Make an indentation in the centre of each biscuit (see note). Fill each indentation with 1/4 teaspoon jam.
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5Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool biscuits on trays for 15 minutes. Transfer to wire racks to cool completely. Serve.
Source: taste.com.au
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