- Preheat the oven to 180°C/350°F/Gas Mark 4 and line 2-3 baking trays with baking parchment. Sift the flour, cornflour and baking powder into a bowl. In a separate bowl, beat the butter, sugar and golden syrup until pale and fluffy, then add the vanilla extract.
- Fold the sifted dry ingredients into the butter mixture until it forms to a soft dough. Take small pieces of dough, about the size of a walnut and roll them into a ball. Place on one of the prepared baking trays, then repeat and make more balls, leaving room for them to spread as you place them on the trays. Using your finger make an imprint into each ball deep enough to hold a little jam. Carefully place a small bob of jam (about 1/4 tsp) into each well.
- Bake for 15-20 mins, or until lightly golden brown then carefully transfer to a wire rack to cool completely. They will keep in an airtight container for up to 4 days.
This recipe appears in the The Lyle’s Golden Syrup® Cookbook published by Simon & Schuster March 2016. The book retails at £20.00 and is available online from Amazon and in-store from all major literary retailers.
For more makes and bakes, grab your copy of the latest Yours, out every fortnight on a Tuesday.
Swap raspberry jam for blackcurrant, blackberry or strawberry. You could even ditch the jam all together and fill in the holes with lemon curd instead!
175g (6oz) plain flour 25g (1oz) cornflour 1/2 tsp baking powder 175g (6oz) unsalted butter 50g (2oz) caster sugar 2 level tbsp Lyle's Golden Syrup 1 tsp of vanilla extract 4 tbsp of raspberry jam
Time: 20 minutes Serves: 24 Nutrition: n/a