Ingredients

The following ingredients have 36 Servings
  • 80 grams 80g butter, softened
  • 1/3 cup (75g) raw caster sugar
  • 1 egg, beaten
  • 3/4 cup (110g) self-raising flour
  • 1/4 cup (45g) rice flour
  • 1 teaspoon ground cinnamon
  • icing sugar, to serve
  • 500 grams plums, seeds removed, chopped
  • 1 tablespoon lemon juice
  • 1/4 cup (55g) raw caster sugar
  • 1 tablespoon finely grated fresh ginger

Instruction

  • Make quick plum jam: Combine all the ingredients in a small saucepan with ¼ cup (60ml) water; bring to the boil. Reduce heat; simmer uncovered for 20 minutes or until a spoonful of the jam wrinkles when pushed with a finger on a chilled plate. Cool.
  • Preheat oven to 180°C (160°C fan-forced) Line three oven trays with baking paper.
  • Beat the butter and sugar in a bowl with an electric mixer until pale; add egg, beat until just combined. Stir in sifted flours and cinnamon. Refrigerate dough for 20 minutes.
  • Roll 1 1/2 teaspoons of the chilled dough into a ball; place on tray. Repeat with remaining dough. Press a deep indent into the centre of each ball; fill with the plum jam. Bake biscuits for 12 minutes or until golden brown. Cool on a wire rack.
  • Dust with sifted icing sugar, if desired.