I am at a loss to remember where I found this recipe, but it was handwritten on a scrap of paper which mysteriously turned up in my cupboard last week, so rather than throw it out, I tried it out! It could well have stemmed from a binge Pinterest session or some online Scandinavian recipe site, but who knows?!
Whatever it origins, the hungry hordes in my house scoffed the finished product down with gusto. Undoubtedly, a good seal of approval. The biscuits have a lighter texture, akin to a shortbread. In fact, one could easily substitute rice flour if one wanted to avoid wheat!
1 cup Butter ( softened )
2/3 cup Sugar
1/2 Teaspoon Almond extract ( can also use vanilla if you don’t have almond)
2 cups Flour
Pinch of Salt
1 tsp Milk or Kefir ( can also use yoghurt)
1/2 cup Raspberry Jam
Preheat oven at 180 degree °C or 350°F
Cream butter and sugar and add the almond or vanilla extract and egg.
Add in salt, flour and milk/kefir and mix gently but well.
Take heaped teaspoons of cookie mix, and roll into a ball shape
Place 2 inches (5 cm) apart on a greased/lined tray.
Press your thumb into the middle of biscuit and fill the cavity with jam.
Bake the biscuits 14- 18 minutes in preheated oven. Cool 1 minute.
If you are pedantic, you can even drizzle a mix of icing sugar, mixed to a liquid with almond essence, over the top of the biscuits, if desired – I don’t do usually this, but you might like to do so.
Calorie content: Feel free to do the math…..
Something Edible to Ponder About