1 cup butter, softened
½ cup caster sugar
2 cups Gluten Free plain flour
Echo Valley Kiwi Fruit and Ginger Jam
Preheat oven to 195 °C.
Cream butter and sugar until light and fluffy.
Fold in GF flour and spoon into heaped dollops onto a baking paper-lined tray.
Use the end of a wooden spoon to push a hole through to the base of the biscuit dough.
Fill hole with jam and bake for 15 minutes or until slightly golden.
Remove from oven and allow to cool before serving.
(adapted from Joy Duke in 4 Ingredients Gluten Free by Kim McCosker and Rachael Bermingham.)