Ingredients:
200g self-raising flour
100g caster sugar
100g softened butter
1 egg, lightly beaten
4 teaspoons of strawberry or raspberry jam
Method:
- Heat oven to 170C Fan
- Rub the flour, sugar and butter together until the mixture resembles breadcrumbs
- Add enough egg to bring the mixture together to form a dough
- Flour your hands and shape the dough into a tube, about 5cms in diameter
- Cut into 2cms thick slices and place on a baking tray
- Space them out as the mixture will spread when baking
- Make a small indentation in the middle of each biscuit using the back of a teaspoon and drop a teaspoon of jam into the centre
- Bake for 10-15 minutes, until slightly risen and just golden
- Cool on a wire rack
- Enjoy with a mug of tea
(Makes 12)
This West London Life 
Oh this looks like a good thing to try when I have Rosie here. She loves helping make cakes and biscuits (although her job is mainly licking bowls and spoons at the end of the session!)
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They were really easy to make and were delicious!
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Thank you for sharing this recipe. I like that the jam can be changed up for a different taste. Well done to TB for creating such tasty looking biscuits (cookies).
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To be honest, we went with raspberry jam over strawberry simply because we didn’t have any of the latter. 🙂
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