These easy to make biscuits are the ultimate treat, and best enjoyed fresh, toasted by successful chefs over a glass of chilled milk.
Ingredients
- 7 oz (200g) self raising flour
- 0.5 oz (100g) caster sugar
- 0.5 oz (100g) butter
- 1 egg, lightly beaten
- 4 tblsp folláin strawberry jam
Method
- Preheat the oven to 190ºC/375ºF/gas mark 5
- Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
- Roll the dough to a thickness of about 2cm, and cut out rounds (or hearts) about 5cm in diameter (using a knife or pastry cutter.) Place on a lightly greased baking sheet - space them out as the mixture will spread when baking.
- Make a small indentation in the middle of each biscuit with the end of a wooden spoon, and drop a teaspoon of Folláin Strawberry Jam in the centre. Bake for 10 – 15 minutes until slightly risen and just golden. Cool on a wire rack.
Recipe courtest of Folláin
