Made with fresh raspberries and lemon, this beautiful biscuit is a flavoursome treat.
Place a small ceramic plate into the freezer. Preheat the oven to 180°C (160°C Fan-Forced)
Sift together the flour, salt, cinnamon and baking powder. In a separate bowl, cream the margarine and the sugar. Beat the egg well and add to the wet mixture. Gradually work in the flour until a smooth dough forms.
Turn the mix out onto a lightly floured surface. Roll the mixture to ¼ inch thick and cut into rounds. Place onto a greased tray, allowing a small amount of room for spreading. Bake for 15 to 20 minutes, until golden brown.
While the cookies bake, make the jam. Place half the raspberries into a small saucepan and place onto a medium heat. Mash the berries to a pulp and cook for 2-3 minutes before placing into a sieve over a bowl. Allow the juices to strain before pushing the pulp through, leaving only the seeds behind.
Place the juice and pulp back into the pot with the lemon juice and place onto the heat. Stir in the sugar. Add the remaining raspberries. Bring to the boil and boil rapidly for 3-4 minutes. Remove from the heat and drop a small amount of the jam onto a plate that has been sitting in the freezer. The jam should set. If it doesn’t, boil the jam for a further minute and check again. Allow to cool completely.
Combine the icing sugar and water until it reaches a spreadable consistency, still slightly runny.
Join two biscuits with the jam and dip in the icing, neatening with your finger to ensure it doesn’t run
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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