Butter Biscuits with Fruit
3,2 / 10
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line baking trays with parchment paper.
In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk.
Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes.
Roll the dough out on a lightly floured surface to 1cm thickness and cut shapes using a 5 cm diameter star-shaped cutter. Arrange on the baking trays spaced apart.
Bake for 15-20 minutes and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely.
Meanwhile, combine the raspberries, raspberry jam and lemon juice in a saucepan and cook gently for 3-4 minutes, stirring to soften the mixture, then remove when thick.
Place a small tablespoon of the mixture once cool in the centre of each cookie, flattening it a little.