Jammy flowers

  • 40 mins cooking
  • Makes 26 Item
  • Print


Jammy flowers
  • 125 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (110g) caster sugar
  • 1 cup (120g) ground almonds
  • 1 egg
  • 1 cup (150g) plain flour
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup (110g) raspberry jam
  • 2 tablespoon apricot jam


Jammy flowers
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 2
    Beat butter, extract, sugar and ground almonds in small bowl with electric mixer until light and fluffy; beat in egg. Stir in sifted flour.
  • 3
    Divide rind between both jams; mix well.
  • 4
    Roll level tablespoons of biscuit mixture into balls; place about 5cm apart on oven trays, flatten slightly. Using end of a wooden spoon, press a flower shape (about 1cm deep) into dough; fill each hole with a little jam, using apricot jam for centres of flowers.
  • 5
    Bake biscuits about 15 minutes; cool on trays.

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