Ingredients

  • 250 g (9 oz) unsalted butter, softened
  • 140 g (5 oz) icing (confectioners’) sugar
  • 1 egg yolk, lightly beaten
  • 90 g ( oz/ cup) cream cheese, softened and cut into chunks
  • teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 350 g (12 oz/ cups) plain (all-purpose) flour, sifted
  • ¼ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons each apricot, blueberry and raspberry jam

Method

  1. Preheat the oven to 180°C (350°F/Gas 4) and grease three baking trays.
  2. Cream the butter, icing sugar and egg yolk in a bowl using electric beaters until pale and fluffy, then beat in the cream cheese, vanilla and lemon zest until smooth. Combine the flour, baking powder, bicarbonate of soda and ¼ teaspoon salt in a large bowl and, using a wooden spoon, gradually stir into the creamed mixture until a soft dough forms. Set aside for 5–10 minutes, or until the dough firms up.
  3. Break off small (15 g/½ oz) pieces of dough, shape into balls and flatten slightly to make 4 cm ( inch) rounds. Transfer to the prepared trays and make a small indent in the centre of each with your thumb. Spoon ¼ teaspoon of apricot jam into one-third of the biscuits, ¾ teaspoon blueberry jam into one-third, and ¼ teaspoon of raspberry jam into the remaining biscuits.
  4. Bake for 10–12 minutes, or until light golden. Cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. These biscuits are best eaten the same day but will keep, stored in an airtight container, for up to 2 days.

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