Myra'S Jam Filled Biscuits

Myra'S Jam Filled Biscuits


1. Cream butter and sugar.

2. Add eggs, then flour and baking powder.

3. Roll into small balls, put onto a baking tray and pat out flat.

4. Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.

5. Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".

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Nutrition

Ingredients