As promised, another jam related recipe. I would definitely change a few things if I made these again, in my particular, the jam to biscuit ratio. Jam tarts were one of my favourite biscuits as a child and these reminded me of them in taste, but the proportions were a bit off. I've also developed a rather unhealthy obsession with apricot jam, to the point where I was sitting at my desk eating it like it was yoghurt the other day. Ughhh my stomach is aching at the memory of it, blech.
The ones I made also look a lot rounder and smaller than the ones pictured in the book, so if you plan to make these please flatten them more than I did! I would use this exact recipe to make jam tart biscuits, so that there is a lot more jam on each biscuit. The texture of the biscuit is lovely, very crumbly, but you definitely need the jam to give it some extra moisture.
(from The Essential Baking Cookbook)
80g unsalted butter, softened
1/3 cup caster sugar
2 tbsp milk
1/2 tsp vanilla essense
1 cup self-raising flour
1/3 cup custard powder
1/3 cup raspberry jam (or apricot jam)
Preheat the oven to 180 degrees C. Line two baking trays with baking paper.
Cream the butter and sugar in a small bowl with an electric beater until light and fluffy. Add the milk and vanilla and beat until combined. Add the sifted flour and custard powder and mix to form a soft dough. Roll heaped teaspoons of the mixture into balls and place on the trays.
Make an indentation in each ball using the end of a wooden spoon Fill each hole with a little jam. Bake for 15 minutes, cool slightly on the trays, then transfer to a wire rack to cool.