Ingredients
- 250 gbutter, softened (1 cup)
- 60 gicing sugar, sifted (½ cup)
- 1egg
- 10 mlStaffords Vanilla Extract
- 2 mlmixed spice
- 2 mlsalt
- 280 gcake flour (2 cups)
- 60 mlStaffords Apple Jelly (¼ cup)
- 60 mlStaffords Cranberry Jelly or Staffords redcurrant jelly (¼ cup)
- To serveicing sugar
Made with Staffords
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Method
Preheat the oven to 170°C and line a baking sheet with baking paper.
Using an electric whisk, beat the butter and icing sugar until light and fluffy.
Add the egg, vanilla, mixed spice and salt and mix again.
Sift the flour over the mixture and combine gently. Chill in the fridge for 15 minutes.
With floured hands, roll tablespoonfuls of dough into 2 cm balls and arrange on the baking sheet with room to spread. Use your thumb or the back of a teaspoon to make an indentation in the centre of each ball.
Fill each centre with half a teaspoon of apple or cranberry jelly.
Bake for 15 – 18 minutes, or until lightly golden brown. Cool for 5 minutes, then transfer to a wire rack to cool completely.
Dust lightly with extra icing sugar before serving.
