About this recipe:Shortbread biscuits filled with raspberry jam, and drizzled with glaze.
225g butter, softened
125g caster sugar
1/2 teaspoon almond extract
250g plain flour
170g seedless raspberry jam
60g icing sugar
3/4 teaspoon almond extract
1 teaspoon milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:18min › Extra time:27min › Ready in:1hr15min
Preheat oven to 180 C / Gas mark 4.
In a medium bowl, cream together butter and caster sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 3cm balls, and place on ungreased baking trays. Make a small hole in the centre of each ball, using your thumb and finger, and fill the hole with jam.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the tray.
In a medium bowl, mix together the icing sugar, 3/4 teaspoon almond extract and milk until smooth. Drizzle lightly over warm biscuits.
Altered ingredient amounts.
didn't have any raspberry jam but strawberry worked out just fine.also added unrefined golden caster sugar instead of white and I found you need to add a splash more milk to make a better glaze enough for all 36. - 15 Sep 2009