Raspberry Almond Drops
Ingredients
- 1½ cups plain flour
- 1½ tbs rice flour
- ¼ cup icing sugar
- 2 tbs ground almonds
- ¼ almond essence
- 180g butter, chopped
- ⅓ cup TGS Co Raspberry Jam, warmed
- ¼ cup flaked almonds
Instructions
- Preheat oven to 180⁰C
- Sift flours and icing sugar into a bowl, stir in ground almonds and essence and rub in butter. Press mixture tightly together.
- Turn dough onto a lightly floured surface and knead gently until smooth.
- Roll two level teaspoons of dough into a ball and place onto a greased baking tray. Indent dough ball with the handle of a wooden spoon, fill cavity with a little jam and top with a flaked almond. Repeat with remaining dough and almonds, allowing about 4cm between biscuits.
- Bake for about 20 minutes or until golden
Ingredients
- 1½ cups plain flour
- 1½ tbs rice flour
- ¼ cup icing sugar
- 2 tbs ground almonds
- ¼ almond essence
- 180g butter, chopped
- ⅓ cup TGS Co Raspberry Jam, warmed
- ¼ cup flaked almonds
Instructions
- Preheat oven to 180⁰C
- Sift flours and icing sugar into a bowl, stir in ground almonds and essence and rub in butter. Press mixture tightly together.
- Turn dough onto a lightly floured surface and knead gently until smooth.
- Roll two level teaspoons of dough into a ball and place onto a greased baking tray. Indent dough ball with the handle of a wooden spoon, fill cavity with a little jam and top with a flaked almond. Repeat with remaining dough and almonds, allowing about 4cm between biscuits.
- Bake for about 20 minutes or until golden