Lemon and Jam Kisses

Nicolette van Niekerk
Also a shortbread, these kisses could easily be mistaken for the popular and also ‘melt-in-the-mouth’ melting moments. As a ‘thumbprint’ indented biscuit, these small kisses are made with a lemon shortbread basic recipe and filled up with jam afterwards. I used apricot jam as it was kinda the only thing that was available in the house at the moment, but I am sure Raspberry or Strawberry jam would go just as well. Lemon and Jam Kisses Lemon and Jam Kisses Lemon and Jam Kisses   Preparation time: 20 minutes Baking time: 10 minutes Yield: 24   Ingredients: 150g Salted butter 80g Sifted Icing Sugar Zest of 1 lemon 5ml of the lemon juice 150g Self-raising flour 30g Cornflour 3 Tbsp Jam (any kind)     Method:
  1. Preheat the oven to 170℃. Prep the fairy cake trays by greasing them.
  2. Cream the butter, icing sugar, lemon zest and lemon juice together.
  3. Sift the self-raising four and cornflour together and add them to the mix.
  4. Combine them well by hand and press it together into a pliable cookie dough. The dough is quite soft so wrap it in clingfilm and place it into the fridge for around 10 minutes.
  5. Roll the dough into small balls by hand, place them into the tray and indent each one with a thumbprint.
  6. Place the biscuits in the oven and bake for 10 minutes until golden.
  7. Remove from the oven, allow to cool a while longer in the pan before removing them as they might be too soft to remove.
  8. When completely cooled, drop a dollop of jam into each.
  9. It can be stored in a sealed container for up to a week.
Lemon Shortbread   Lemon and Jam Kisses