Makes 28
140g unsalted butter, softened, plus extra for greasing
140g light brown sugar
2 eggs
200g ground almonds
2 tsp baking powder
200g plain flour
9 tsp blackcurrant jam
10 tsp strawberry jam
9 tsp apricot jam
Preheat the oven to 180°C/gas mark 4 and grease a large, flat oven tin. In a large mixing bowl, cream the butter and sugar together for 2-3 mins with the back of a wooden spoon until creamy. Beat in the eggs, one at a time, until fully combined. Mix in the ground almonds, baking powder and flour until a stiff, sticky dough forms.
Roll the mixture into balls approximately a heaped teaspoon in size and place them on the tray, spaced out approximately 3cm from each other. Press down each ball in the middle with the thumb and fill each with approximately 1 tsp of jam. Bake for 10-12 mins until golden. Allow to cool for 5 mins on the tray, then transfer to a wire rack to cool completely. Serve or keep in a lidded container for up to 3 days.
More recipes for berry-filled desserts are in the September 2019 issue of LandScape magazine.
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