Ingredients

Serves: 36

225g butter, softened

125g caster sugar

1/2 teaspoon almond extract

250g plain flour

170g seedless raspberry jam

60g icing sugar

3/4 teaspoon almond extract

1 teaspoon milk

Method
Prep:30min Cook:18min Extra time:27min Ready in:1hr15min
1. Preheat oven to 180 C / Gas mark 4.
2. In a medium bowl, cream together butter and caster sugar until smooth. Mix in 1/2
teaspoon almond extract. Mix in flour until dough comes together. Roll dough into
3cm balls, and place on ungreased baking trays. Make a small hole in the centre of
each ball, using your thumb and finger, and fill the hole with jam.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1
minute on the tray.
4. In a medium bowl, mix together the icing sugar, 3/4 teaspoon almond extract and milk
until smooth. Drizzle lightly over warm biscuits.