Jam drops flavoured with lemon and cardamom

Babiche Martens

Ingredients

70 g	Butter
4 Tbsp	Sugar
1 tsp	Lemon zest
1 tsp	Ground cardamom
1	Egg, lightly beaten
3 Tbsp	Ground almonds
1 cup	Self raising flour
1 jar	Raspberry jam
3 Tbsp	Icing sugar, to dust

Directions

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.