KEY POINTS:
Delicious biscuits combining the sweetness of raspberry with the tartness of lemon
Makes 30
70g butter
4 Tbs sugar
1 tsp lemon zest
1 tsp ground cardamom
1 egg, lightly beaten
3 Tbs ground almonds
1 cup self raising flour
Raspberry jam
Icing sugar
1. Preheat oven to 180C. Cream the butter with sugar, lemon and cardamom until pale. Gradually add the egg, mixing well.
2. Combine the almonds and flour then fold into the butter mixture until just combined.
3. Roll teaspoonfuls into balls and place on greased or baking paper-lined trays. Press a deep indent into each biscuit, fill with raspberry jam and bake for 10 minutes.
4. When cool, add a little more jam then dust with icing sugar.
