Ingredients
125g unsalted butter
75g caster sugar
1 tspn vanilla essence
185g plain flour
1 tspn baking powder
2 tspn milk
160g Burnt Fig Jam
125g unsalted butter
75g caster sugar
1 tspn vanilla essence
185g plain flour
1 tspn baking powder
2 tspn milk
160g Burnt Fig Jam
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Methods
1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2
2Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and milk into the butter mixture. Mix to a soft dough.
3
3Roll small balls of biscuit mixture with lightly floured hands and place on the prepared baking try about five centimetres apart. Flatten each ball with a spatula to make them about 3.5 centimetres in diameter. Make a two centimetre-wide indent in the centre of each with your finger or the end of a wooden spoon.
4
4Bake in preheated oven for 10 – 12 minutes or until lightly golden, remove from the oven and fill each indent generously with jam and bake for another 5 – 10 minutes.
5
Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough and jam. Store in an airtight container for up to one week.
1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2
2Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and milk into the butter mixture. Mix to a soft dough.
3
3Roll small balls of biscuit mixture with lightly floured hands and place on the prepared baking try about five centimetres apart. Flatten each ball with a spatula to make them about 3.5 centimetres in diameter. Make a two centimetre-wide indent in the centre of each with your finger or the end of a wooden spoon.
4
4Bake in preheated oven for 10 – 12 minutes or until lightly golden, remove from the oven and fill each indent generously with jam and bake for another 5 – 10 minutes.
5
Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough and jam. Store in an airtight container for up to one week.
