Baked March 2013
These biscuits are delicious – the texture is half between scone/ bread and biscuit. The sweetness of the jam makes a perfect contrast to the buttery biscuit.
Raspberry Jam Drops
4 oz. (125g) butter
½ cup flour
¼ cup sugar
¼ cup arrowroot
1 cup S R flour
2 tsp honey
1 egg pinch of salt
Preheat oven to 180C
Cream butter and sugar, add egg and honey. Add dry ingredients and mix well.
Roll teaspoonful into balls. With finger make a well in center of each and fill with jam.
Bake in moderate oven for 15-20 minutes.
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