250 g softened butter
1 cup caster sugar
6 egg yolks
1/2 teaspoon vanilla extract
30ml grappa
pinch salt
grated zest of 1 lemon
2 1/2 cups of self raising flour- sifted
strawberry and apricot jam
1. Preheat the oven to
180 deg C.
2. Cream together the butter and sugar until light and creamy. Slowly add the egg yolks, mixing well.
3. Add the vanilla, grappa,
salt and lemon zest and
mix well. Add the flour and
mix to a soft dough.
4. Take teaspoons of mixture and gently roll them into balls. Place them on baking parchment, gently flattening them with your hands. Push a hole into the middle of each with the tip of your finger.
5. Place small amount of jam in the centre of each biscuit and bake in the oven for 15 minutes or until golden.