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175g / 6oz plain flour
30ml / 2tbsp cornflour
15g / ˝ oz Tate & Lyle Icing Cane Sugar
22.5ml / 1 ˝ tbsp Lyle’s Golden Syrup
30ml / 2tbsp ground almonds
few drops of almond essence
175g / 6oz butter, diced
75g / 3oz raspberry jam
TO DECORATE
a sprinkling of Tate & Lyle Caster Cane Sugar |
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Instructions 1. Sift the flours and icing sugar into a bowl and stir in the syrup, ground almonds and almond essence.
2. Finally rub in the butter and then press the mixture firmly together to form a dough. Turn the dough onto a lightly floured surface and knead lightly until smooth.
3. Roll the dough into small balls about the size of a walnut. Place well apart on parchment paper or lightly greased baking trays. Make an indent in the centre of each biscuit with your finger and fill with a little jam.
4. Bake in a preheated oven at 180°C/350°F/Gas 4 for 15-20 minutes or until pale golden brown. Allow to cool slightly before transferring to a wire rack to cool completely. Sprinkle with a little caster cane sugar. Then store in an airtight tin until required. |
