We made these for Red Nose Day, and they disappeared very rapidly. There's lots of variations that would be nice - you could add cinnamon, vanilla or lemon zest to the basic biscuit and cut out the jam, or go the whole hog and have jam as well (or maybe lemon curd).
Makes 12 enormous biscuits (be warned - they spread like billy-o). You'll need:
100g sugar
100g butter
200g self-raising flour
1 egg (don't worry if you don't have one - I used a little milk instead as I'd run out, and they still rose fine)
raspberry jam (a dollop for each biscuit)
Stick the oven on at about 170 degrees C.
Mix the flour and sugar together, and rub in the butter (you could do this in the food processor to speed things up). Beat the egg and add to the mixture (you may not need all of it), to create a stiff dough.
Shape the dough into a long sausage, and cut 2cm thick slices. Place the slices on a baking tray (preferably on greaseproof paper or a silicon sheet), a fair way apart (see above - they spread!). Make a small dibble in the middle of each biscuit, and fill it with raspberry jam.
Bake in the oven for 10-15 minutes, until they turn golden, and have risen slightly. Leave to cool slightly, then decant onto a wire rack.
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