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Thumbprint jam biscuits

Thumbprint jam biscuits
(Image source: https://www.delish.com/)

Thumbprint jam biscuits

125 ml (½ C) butter, softened
125 ml (½ C) castor sugar
1 egg, beaten
5 ml (1 t) vanilla paste
500 ml (2 C) cake flour
60 ml (4 T) corn flour
5 ml (1 t) baking powder
Pinch of salt

WW jam of your choice
icing sugar

METHOD
Beat the butter and castor sugar together until creamy. Beat in the egg and vanilla paste.
In a separate bowl, sift the flour, corn flour, baking powder and salt together and add the butter mixture. Bring together to create a firm dough.
Line a baking sheet with baking paper. Roll equal-sized balls of dough and place on the
baking sheet. Use your thumb to make an indent in the dough and bake in a preheated oven at 180 °C for 10 - 12 minutes or until lightly golden.
Remove from the oven and allow to cool. Fill the indent with Jam and dust with icing sugar.

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