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SCONE JAM BISCUITS

  • Marianne Jacoby
  • Apr 27, 2016
  • 1 min read

INGREDIENTS 250g margarine 3⁄4 cup castor sugar 2 eggs Self raising flour as required about 3 cups or more...

METHOD 1.beat together margarine and castor sugar till creamy. 2.add in 2 eggs and allow to beat. 3.add in flour and make soft dough( don't make it hard otherwise it will become difficult to nozzle). 4.grease cupcake pans. 5.nozzle in cup cake pans using a number 10 nozzle. 6.press the middle slightly put jam and bake for about 15 minutes or till done. 7.once cool dust with icing sugar.

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