murphyscreek
Veteran
Ingredients
125g salted butter (softened)
6 tbsp caster sugar ( more if you like a sweeter biscuit/cookie)
1/2 tsp vanilla extract
1 egg
1 and 3/4 cups self raising flour sifted
Jam of choice
Method
Using a mixer cream butter, sugar, and vanilla.
Add egg and continue creaming.
Mix in flour to form a soft dough.
Take a heaped teaspoon of mixture and roll in to a ball, and place on a lined baking tray.
Continue till dough is used up, and ensure there is plenty of room on tray between each ball.
Using your thumb, push down gently on top centre of each ball, slightly flattening but leaving a crater on top of each biscuit.
Using a teaspoon, fill crater with jam of choice, being careful not to overfill. Around 1/4 to 1/2 teaspoon depending on size of indentation.
Preheat oven to 180 degrees Celsius and if a warm day, put trays of bikkies in the fridge whilst waiting.
Bake for around 20-25 minutes or until they just start changing from blonde to golden colour.
Put on cooling rack and leave until cooled.
View: https://youtu.be/S19TtNyh2pU
125g salted butter (softened)
6 tbsp caster sugar ( more if you like a sweeter biscuit/cookie)
1/2 tsp vanilla extract
1 egg
1 and 3/4 cups self raising flour sifted
Jam of choice
Method
Using a mixer cream butter, sugar, and vanilla.
Add egg and continue creaming.
Mix in flour to form a soft dough.
Take a heaped teaspoon of mixture and roll in to a ball, and place on a lined baking tray.
Continue till dough is used up, and ensure there is plenty of room on tray between each ball.
Using your thumb, push down gently on top centre of each ball, slightly flattening but leaving a crater on top of each biscuit.
Using a teaspoon, fill crater with jam of choice, being careful not to overfill. Around 1/4 to 1/2 teaspoon depending on size of indentation.
Preheat oven to 180 degrees Celsius and if a warm day, put trays of bikkies in the fridge whilst waiting.
Bake for around 20-25 minutes or until they just start changing from blonde to golden colour.
Put on cooling rack and leave until cooled.
