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Recipe by Tana Ramsay

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1. Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball. If making by hand, first beat together the butter and sugar, then add the flour and ground almonds. Wrap in cling film and leave in the fridge for at least 1 hr.
2. Remove the dough from the fridge and knead until it is soft enough to shape and roll. Divide into two even-size balls. Sprinkle a little plain flour over your work surface and roll out one ball of pastry. I find it best to start the rolling myself so that it's even, then let the kids finish it off. The dough should be approximately 5mm thick. Using a star cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star shapes as you can. Then lightly knead the dough trimmings together and roll out again. Keep going until you have about 24 stars. Carefully place the stars on a baking sheet, making sure you keep them slightly apart.
3. Roll out the second ball of dough the same way. Cut out the same-size stars and place them on a baking sheet. Now cut out a small circle in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.
4. Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden. Remove from the oven and place on a cooling rack to cool completely. Place a blob of jam onto the centre of the biscuits without the cut-out circle. Be generous - you want the jam to show at the edges as well as the centre. Place the top halves of the biscuits on and push down gently. These will keep in an airtight container for up to 3 days.

Per biscuit

141 kcalories, protein 2g, carbohydrate 14g, fat 10 g, saturated fat 5g, fibre 1g, salt 0.01 g

Latest comments and suggestions

• parisandjimmy

  09 December 2007

  parisandjimmy commented on this recipe

  how muchbutter?

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• Percaval

  09 December 2007

  Percaval commented on this recipe

  Yes! How much butter?

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• ilovecheescake

  11 December 2007

  ilovecheescake commented on this recipe

  How much butter please?

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• annies

  11 December 2007

  annies commented on this recipe

  225g unsalted butter

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• Jean

  13 December 2007

  Jean rated and commented on this recipe

  

  These are so easy to make ,and were just great, everyone loved them so much i have made them several times.I plan to make some as gifts for christmas.

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• shnu

  17 December 2007

  shnu rated and commented on this recipe

  

  tried these with flaked almonds instead of ground... think i'll stick to ground next time! yummy though

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• Gbobs

  02 April 2008

  Gbobs commented on this recipe

  made these at Christmas they were delicious although think I made them too thick very tasty and moist mmmmmm

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• Miss G

  30 November 2008

  Miss G rated and commented on this recipe

  

  I have just done a trial run of these as I was thinking of making them for Christmas gifts. Turned out really well, really easy to do and they look great and really far too yummy. I will be making three more batches closer to Christmas,

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• Wokling

  04 December 2008

  Wokling commented on this recipe

  Delicious biscuits, but I found that I needed to bake them at a higher temperature than that suggested in the recipe.

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• Blossom

  08 December 2008

  Blossom commented on this recipe

  I made these last weekend, they're delicious! Don't last long though! I also ran out of jam for second batch so used chocolate hazelnut spread instead, yummy!

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• Food Glorious Food

  09 December 2008

  Food Glorious Food rated and commented on this recipe

  

  worked very well but weren't sensational - however, did look very cute!

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• Laura Jane

  14 December 2008

  Laura Jane rated and commented on this recipe

  

  These make great presents. You can make them in different shapes to suit the occasion. Also, I sprinkled dessicated coconut onto the jam in the hole. Found I needed to cook them for 40 minutes.

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• Ami

  18 December 2008

  Ami commented on this recipe

  Made them for the company's Christmas party and everybody loved them - they were a huge hit! But they are even better after two days, they became soft and even more yummy. So try them, bake them, enjoy them!

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• Ami

  18 December 2008

  Ami rated and commented on this recipe

  

  This recipe deserves a 5 star rating.

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• sjm262

  21 December 2008

  sjm262 rated and commented on this recipe

  

  If found these to be very sticky and hard to roll out. i am going to used slightly less butter next time. They were delicious though!

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• sarahdarah

  09 January 2009

  sarahdarah rated and commented on this recipe

  

  Made these for Christmas and they went down really well. I had to cook them for ages in the oven and worried that I had done something wrong but they turned out great.

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• shnu

  26 September 2009

  shnu commented on this recipe

  made these a couple of years ago as a pressie- went down well :)

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• hollie

  29 September 2009

  hollie rated and commented on this recipe

  

  i think i made the mistake of using stork butter which made it impossible to roll out :(

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http://www.bbcgoodfood.com/recipes/4941/

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Ingredients

• 225g unsalted butter , softened
• 100g caster sugar
• 200g plain flour , plus extra for dusting
• 100g ground almonds
• 100g strawberry or raspberry jam (about half a jar)

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Difficulty and servings

Makes 24

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 30 mins

plus chilling

Dough only can be frozen

Ingredients

• 225g unsalted butter , softened
• 100g caster sugar
• 200g plain flour , plus extra for dusting
• 100g ground almonds
• 100g strawberry or raspberry jam (about half a jar)

Per biscuit

141 kcalories, protein 2g, carbohydrate 14g, fat 10 g, saturated fat 5g, fibre 1g, salt 0.01 g

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