Last night I wanted to make jam tarts, but at 10.30 at night I had no desire to make pastry from scratch, so I thought I would try something new...and an idea came out of the blue...
I made a basic short biscuit mix, squashed balls of dough into a tiny fairy cake tin I rarely use due the fact it is so hard to get paper cases small enough, and added spoonfuls of raspberry jam.
They turned out so scrumptious, teeny and cute I thought I'd share!
225g softened butter
100g icing (confectioners) sugar
1 tsp vanilla extract
100g ground almonds
200g plain flour
raspberry jam
1. Grease the wells in a fairy cake tray (I used a small one with wells about 1.5"/4cm across but you could use any size).
2. Cream the butter and sugar together until pale and fluffy and add the vanilla. Add in the ground almonds and gradually stir in the flour.
3. Dust your hands with flour and form the dough into balls about the size of a walnut. Place one in each well of the tin and squash down the middle with your thumb to form a cup shape. Chill for 30 minutes.
4. Preheat the oven to 180C/350F. Bake the biscuits for 10 minutes. Fill each hole with a tsp or so of jam and return to the oven until pale golden (about 5 minutes).
5. Cool in the tray for 5 minutes or so before removing them and placing on a wire rack to cool.
6. Try to resist eating them whilst hot as you will burn your mouth. We never managed this as children, or adults for that matter, and I still burn my mouth on the jam every time! ;)
These can be filled with strawberry jam, blackcurrant jam, apricot jam, orange marmalade, lime marmalade, lime curd or lemon curd...or make a few of each for a pretty plate full....mmmm...

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