"JAM JAR EMPTYING" BISCUITS

I'm a bit of a jam hoarder. I'll buy a nice looking conserve to use in a bake and then end up with about 3-4 jars in the fridge with tbsp of jam in the bottom which would never be enough to fill a whole cake. This recipe for jammy biscuits is brilliant for using up these bits and bobs as you only need a small about of jam for them and keen bakers should have the rest of the ingredients knocking around for a spontaneous bake. Lets be honest; you would well rather have a biscuit over a slice of toast wouldn't you? Thought So!

"Jam Jar" Emptying Biscuits

115g Softened Butter

130g Golden Caster Sugar (And Extra For Sprinkling)

1 Whole Egg

2 Tbsp Milk

1/2 Tsp Vanilla Extract

250g Plain Flour

1 Tsp Baking Powder

1 Tsp Ground Cinnamon

Pinch Of Salt

160g Jam Of Your Choice

100g Icing Sugar

1 Whole Lemon

1. Ovens roll! 190 degrees (170 fan) and line the biggest baking tray that will fit in your oven with baking paper and grease lightly.
2. Beat the butter and sugar in a bowl until light and fluffy.
3. Add the egg, milk, vanilla extract and the jam of your choice and beat again until well combined.
4. In a second bowl mix together the flour, baking powder, cinnamon and salt before adding to the wet ingredients a thirdat a time, folding the flour through each time until there are no visible flour streaks and a thick dough forms.
5. Dollop heaped teaspoons of the mixture onto the baking tray around 3cm's apart from each other. Shape so they are circular, smooth the tops and sprinkle some caster sugar over the top of each.
6. Place the biscuits in the oven for 8 minutes before turning the tray around in the oven to bake for another 8 minutes. This will ensure an even bake. 
7. After the full 16 minutes the biscuits should be a light brown on top and slightly firm on the edges. Remove from the oven and leave to cool on the tray for 10 minutes until the biscuits firm up.
8.  Once the biscuits have cooled, place the icing sugar in a bowl and add in a squirt of lemon juice at a time, mixing as you go until you have smooth icing which just runs off a spoon. Drizzle this zig-zagingly over the biscuits (get all Pollock on your bad self!).

Once the biscuits have firmed up you can transfer them to a wire rack to cool completely or you can transfer them to a plate with a cup of tea before transferring to you mouth for devouring. You will want too trust me. You have a beautiful cinnamon flavoured biscuit and then every so often you will get a great fruity burst from the pearls of jam and it's just absolutely divine. Plus you will have more space in your fridge to fill with more scrummy treats for yourself. It's a win/win all round!