Here’s Debbie Reid’s Aussie take on traditional jam drop biscuits.
Ingredients
180g butter softened
1 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 ½ cups all purpose flour
1/2 teaspoon baking powder
1/3 cup honey
Instructions
Preheat the oven to 180C and line two baking trays with baking paper.
Place the butter, sugar and vanilla in a large bowl and use an electric mixer to beat until light and creamy. Add the egg and beat well.
Add the flour and baking powder and mix to form a smooth dough (adjust with extra flour or a small amount of water if required).
Roll the mixture into medium balls and place 2.5cm apart on prepared trays.
Bake for 10 minutes, remove from oven, and then using the end of a wooden spoon make an indent in the centre of each cookie.
Fill each indent with ¼ teaspoon of honey then return to the oven and bake until light brown on the edges about 5 to 7 mins (do not leave in too long as honey will cook out. If it does just top it up).
Remove to a wire rack to cool.
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