- 100g unsalted butter (room temperature)
- 50g caster sugar
- 1/2 tablespoon lemon juice
- 1 teaspoon of lemon myrtle
- 150g self-raising flour
- Jam (Davidson Plum Jam or Raspberry Jam work well)
Method
- Preheat the oven to 180°c / fan forced 160°c
- Line a baking tray with non-stick baking paper.
- Measure the butter into a bowl and, using a hand mixer, beat to soften. Gradually beat in sugar, spice, lemon juice and flour.
- Bring the mixture together with your hands to form a dough.
- Roll the dough into 20 balls (about a tablespoon of mixture for each) and place them on the prepared baking tray, making sure they are spaced apart.
- Using a damp spoon, lightly flatten the biscuits.
- Bake for 15 minutes until they are a pale golden colour.
- Remove from the oven and immediately press a hole into the centre of each biscuit.
- Leave to cool slightly and then fill each hole with jam.
