- 200g gluten and wheat free self-raising flour (I use Doves Farm)
- 100g golden caster sugar
- 100g unsalted butter
- 1 free range egg - lightly beaten
- 4 tbsp raspberry jam
Heat the oven to 190°C, 170°C fan, gas mark 5.
In a food processor, mix together the flour, sugar and butter until it resembles breadcrumbs. Alternatively, you can do this by hand, rubbing together the ingredients with your fingertips. Add enough egg to bring the mixture together to form a stiff dough.
Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut the tube into 2cm thick slices and place each disc on a large baking tray. Make sure you space them out as they will spread when baking.
Make a small indentation in the middle of each slice with the end of a wooden spoon. Place a tsp of jam in the centre and bake the biscuits for 10-15 minutes until they have risen slightly and have turned golden.
Cool the biscuits on a wire rack and store them in an airtight container.