LITTLE COOKS
3 Place the raspberries in a non-metallic bowl and crush with a potato masher. Add the jam sugar and stir until the sugar dissolves.
4 Get an adult to put the mixture into a saucepan and place on a high heat, bringing the mixture to a full rolling boil, that bubbles vigorously, rises in the pan and cannot be stirred down. Once it gets to this point, start timing and boil for 4 mins only.
5 Remove from the heat, working quickly and pot into warm jam jars and cover.
www.bakingmad.com
Now you’ve made your own raspberry jam, it’s time to get busy baking some yummy treats…
Brilliant Biscuits JAMMIE DODGERS
For this recipe, you'll need a large round cookie cutter approximately 5cm across. You’ll also need a smaller circle to cut holes out of the top biscuits.
Makes 18
225g unsalted butter, softened 80g brown sugar 200g plain fl our 100g ground almonds 100g raspberry jam 1 medium free-range egg, beaten
1 Preheat the oven to 190C/gas 5. Line 2 baking trays with baking parchment.
2 Place the butter, sugar, fl our and almonds in a large bowl or a food processor. Either rub the mixture together with your fi ngertips, until a dough is formed or whiz in the food processor until the mixture just comes together. Roll the dough between 2 sheets of cling fi lm to
about 1cm thickness. Chill in the fridge for 1 hour.
3 Remove the top piece of cling fi lm and using a 5cm round cutter, stamp out 48 biscuits. If the dough gets sticky chill it for 10 mins.
4 Place half of the dough rounds onto a lined baking tray. With a 2cm round cutter or a small shaped cutter, stamp out the centres from the remaining dough rounds.
5 Brush the circle edges with a little whisked egg and put a tsp of raspberry jam in the centre of each biscuit (don’t use too much or it will spill out during cooking). Spread the jam out a little using the back of a spoon, then top with the dough rings. Bake the biscuits for 10–12 mins or until golden and cooked. Leave to cool for 5 mins and transfer to a wire rack.
6 Keep in an airtight container for 3–5 days.
www.littledish.co.uk
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