Ingredients:
• 100g unsalted butter, softened
• 75g caster sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 200g plain flour
• 1–2 tbsp milk (if needed)
• Your choice of jam (e.g., strawberry, raspberry, apricot)
• Icing sugar, for dusting (optional)
Equipment:
• Flower-shaped cookie cutter (about 8–10cm wide)
• Upside-down cupcake/muffin tray
• Rolling pin
Method:
1. Make the Dough:
• Cream the butter and sugar together until pale and fluffy.
• Beat in the egg yolk and vanilla extract.
• Add the flour and mix to form a soft dough. If it’s too dry, add 1 tablespoon of milk at a time until it comes together.
• Shape the dough into a disc, wrap in cling film, and chill for 30 minutes.
2. Shape the Flowers:
• Preheat oven to 180°C (160°C fan) or Gas 4.
• Lightly flour your surface and roll out the dough to about 3–4mm thick.
• Use a large flower cutter to cut out shapes.
• Gently press each flower shape over the back side (the domed side) of a greased cupcake/muffin tray, moulding them into cup shapes.
3. Bake:
• Bake for around 8–10 minutes, until just lightly golden.
• Let the biscuit cups cool slightly on the tray before gently lifting them off and transferring them to a wire rack to cool fully.
4. Fill:
• Once cool, spoon a little jam into each biscuit cup.
• Dust with icing sugar if you like.
Top tip:
You can warm the jam slightly to make it easier to fill the cups xx
Watch the video guide here:
