Crunchy biscuits with a pool of sticky jam in the centre.
225g self-raising flour
Pinch of salt
110g caster sugar
A little milk
Jam (flavour of your choosing)
Preheat the oven to 190°C (gas mark 5).
Grease a large baking tray.
Chop the butter and place in a bowl.
Sift in the flour and salt then rub the fat into the flour until it has the consistency of breadcrumbs.
Stir in the caster sugar.
Splash in a little milk until it is moist enough to bind into a dough.
Use hands to roll the dough into a large sausage shape about 5cm in diameter.
Cut the sausage into slices about 2cm thick and put the slices well spaced out onto the baking tray.
Use the end of a wooden spoon to make an indentation in the centre of each biscuit.
Spoon about half a teaspoon full of jam into each indentation (don’t worry if it overflows the hole).
Bake the biscuits for 15 minutes until golden then cool on a rack.