180 g butter, at room temperature
¾ cup caster sugar
1 tsp vanilla extract
2 egg yolks
2⅓ cups plain flour
½ cup almond meal
½ tsp baking powder
dark chocolate buttons (Freckles) to decorate
¼ cup raspberry jam to decorate
- Preheat oven to 160°C. Line 2 large oven trays with baking paper. Put butter, sugar and vanilla in the small bowl of an electric mixer and beat on high, using paddle attachment, until mixture is light and creamy. Add egg and beat until combined.
- Add flour, almond meal and baking powder. Stir until well combined. Roll 2 tsp of the mixture into balls and put on prepared trays, 4cm apart allowing room for spreading. Press a Freckle onto ½ of the biscuits. For remaining half, form a 1cm deep hollow with your thumb into each biscuit and spoon ¼ tsp of the jam into each hollow. Bake for 15-20 minutes or until light golden. Transfer to a wire rack to cool. Serve or store in an airtight container for up to 5 days.