Jam drops flavoured with lemon and cardamom
( MAKES 30 biscuits )
Photo by Babiche Martens
- Preheat oven to 180C. Cream the butter with sugar, lemon and cardamom until pale. Gradually add the egg, mixing well.
- Combine the almonds and flour then fold into the butter mixture until just combined.
- 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.
- When cool, add a little more jam then dust with icing sugar.