Breads, Biscuits and Cakes Recipes - Jelly Centres

Ingredients

• 50 g/2 oz/1/4 cup butter

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 1 egg, separated

• 1.5 ml/1/4 tsp baking powder

• 50 g/2 oz/1/2 cup ground almonds

• 15 g/1 tbsp ground rice

• A few drops of almond essence (extract)

• Chopped almonds

• Seedless raspberry jam (clear conserve)

---

Method:

1. Cream the butter and half the sugar until light and fluffy. Add a little of the flour and the egg yolk and beat in well.

2. Sift the remaining flour and the baking powder over the mixture. Work into the mixture until it forms a dough.

3. Knead gently, then roll out and cut into rounds using a plain biscuit cutter. Transfer to a baking sheet.

4. Mix the remaining sugar with the ground almonds, rice, essence and enough of the egg white to form a stiff paste.

5. Beat well, then pipe a ring on top of each biscuit using a piping bag fitted with a large plain or star tube (tip).

6. Sprinkle with the chopped nuts. Bake at 160°C/325°F/gas mark 3 for about 25 minutes or until golden.

7. Transfer to a wire rack to cool. Spoon a little raspberry jam into the centre of each before serving.