Preparation time - 30 minutes plus one hour for chilling.
Cooking time - 20 minutes.
A delicious buttery biscuit with a wonderful jammy topping.Print me
250g butter, at room temperature
125g icing sugar
1 tsp vanilla essence
300g plain flour
70g custard powder
2 tbspn milk
95g flaked almonds, chopped finely
2 tablespoons Mrs Darlington's Raspberry Jam
Beat the butter and sugar in a bowl until pale and creamy. Use an electric mixer if you have one. Then beat in the vanilla, followed by the flour, custard powder and the milk. Mix until it forms a soft dough. Place it onto a well floured surface and bring it together to form a ball. Cover in cling film and place in the fridge to rest for an hour. Pre-heat the oven to 160C fan/ gas 2 and line two baking trays with baking parchment. Place the chopped almonds onto a plate. Roll small pieces of biscuit dough (about a tablespoon) in the palm of your hands to form a ball. Repeat for the rest of the dough. You should have approximately 30 biscuit balls. Roll each ball into the almonds, you may have to push down slightly on the dough to make the almonds stick. Use your finger to make an indent in the centre of each ball and then add 1/4 teaspoon of Mrs Darlington's Raspberry Jam onto each biscuit. Place the biscuits on the prepared trays approxmately 2cm apart (these biscuits will not spread whilst cooking).
Bake for approximately 20 minutes or until golden brown. Remove from the oven and place on a wire rack to cool.
Store in an airtight container.
This biscuit dough can be made ahead and frozen. Roll it into a log shape after making, wrap in cling film and place in the freezer for up to three months. Bring to room temperature before using.