Granny Dot’s jam-drop biscuits
Apricot jam must be my favourite, especially when it’s homemade and full of chunky goodness, although smooth apricot jam works better for this recipe.
Makes about 50 small biscuits
100 g white sugar
112 g salted butter
1 whole egg
185 g cake flour
5 ml baking powder
smooth apricot jam
1 In a mixing bowl, whisk the sugar and butter until light and creamy.
2 Add the egg and mix well.
3 Sift the flour and baking powder together, then fold this into the egg mixture.
4 Make small balls (about the size of a two-rand coin) of biscuit mixture and space them evenly on a greased baking tray.
5 Press each ball lightly with your thumb to create a hollow. Place a teaspoon of jam in the hollow.
6 Bake in a preheated oven at 180°C for about 15 minutes, or until cooked.
7 Place on a wire rack to cool before storing in an airtight container.