Ingredients:
6 oz plain flour
2 tbsp cornflour
½ oz Icing Sugar
1½ tbsp golden syrup
2 tbsp ground almonds
Almond extract – a few drops
6 oz butter, diced
3 oz raspberry jam
Method:
Preheat oven to 180 degrees Celsius
Sift the flour, cornflour and icing sugar into a bowl, stir in the syrup, ground almonds and almond extract
Rub in the butter and press the mixture together to form dough
Turn the dough onto a lightly floured surface and knead lightly until smooth
Using your hand, roll the dough into small balls – the size of a walnut – and place well apart on the prepared baking tins, make an indent in the centre of each biscuit with your finger and fill with a little jam
Bake in a preheated oven for 15 to 20 minutes, or until pale golden brown
Leave to cool slightly before transferring to a wire rack to cool completely