Name: Jammy flowers
Cook time: 40 min
Total time: 40 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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