I wasn’t entirely sure what to call these. The recipe came from a book of my mums which is all biscuit recipes, and because the recipe used lemon curd rather than jam, the recipe was called ‘lemon biscuits’. Now, I don’t want to pick flies, but these really aren’t biscuit like, they’re more cake like if anything. On the Great British Bake Off, they define a cookie as soft and crumbly and a biscuit as hard with a good snap, so on that description, they are definitely cookies. They’re somewhere between a jam tart and a jammy dodger. Two of my favourite things as a child, and by the way this would be a great recipe to make with children.
No matter the name, they are delicious and very moorish, and a great way to use some of my homemade allotment jam. I used raspberry fridge jam in some, and marrow and ginger jam in the others. You can use whatever you like, jam, marmalade, jelly, curd, chocolate spread even, and it doesn’t need to be homemade from fruit you’ve grown yourself, I’m just showing off.
Just be careful to allow the molten jam to cool before you scoff them!
The recipe very helpfully said this made 1 batch. I think that’s the same amount as the length of a piece of string. I can tell you, I managed to get 19 cookies from this mix, but it might depend on how big you make them, it might be slightly more or less. Because I didn’t want that many in one go, I froze some of the dough balls so I could make some more later, which worked out really well.
- 110g caster sugar
- 220g butter
- 60g icing sugar
- 1 large egg yolk
- 150g ground almonds
- 1tsp of almond extract (or vanilla which I used and tasted great)
- finely grated zest and juice from 1 unwaxed lemon
- 300g plain flour
- 1tsp baking powder
- jam/curd/marmalade of your choice
- Preheat the oven to 190ºc and line two baking sheets with greaseproof paper.
- Beat the sugar and butter together until light and fluffy.
- Beat in the egg yolk, icing sugar, ground almonds, extract, lemon zest and 2 tsp lemon juice. Give it all a good mix.
- Sift in the flour and baking powder, and stir until combined into a dough.
- Take a dessert spoon of the dough and form into a ball, slightly smaller than a golf ball in size and place on one of the baking sheets. Repeat with the rest of the dough mixture. (At this point you can freeze any excess balls for a later date).
- With your thumb, press down to form a small well and slightly flatten the ball. Fill the well with a little blob of jam, about half a teaspoon, but be careful not to overfill.
- Bake for 10-12 minutes until lightly golden at the edges. Transfer to a wire rack to cool.
- Get the kettle on for a cuppa tea to go with them!