Jam and Almond Drops
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 240 g | Laucke Wallaby Flour | 1⅕ cup |
| 15 g | Semolina | 2 tbsp |
| 40 g | Icing Sugar | ⅓ cup |
| 16 g | Ground Almonds | 7 tsp |
| 1 g | Almond Essence | ¼ tsp |
| 180 g | Butter, chopped | ¾ cup |
| 105 g | Plum or Strawberry Jam, warmed | 5 tbsp |
| 25 g | Flaked Almonds | ¼ cup |
Method
Preheat oven to 190°C.
Mix the icing sugar, flour, semolina, ground almonds and essence together in a mixing bowl.
Rub in the butter.
Press mixture firmly together, or process until mixture forms a ball.
Turn dough onto a lightly floured surface, and knead gently until smooth.
Roll 2 level teaspoonful’s of the dough into balls and completely cover with crushed flaked almonds.
Place about 4 cm apart onto prepared baking trays.
Indent each biscuit, using the handle of a wooded spoon, fill the cavity with a little jam (do not overfill).
Baking temperature 190°C.
Baking time 20 minutes or until golden brown.
Yield approximately 24 at 20 grams each.
Helpful Hints
- For sudan remove ground almonds completely. Substitute flaked almonds with flaked coconut
