I made these shortbread biscuits – called Douglas’ shortbread biscuits – when I was reviewing Magnus Nilsson’s Fäviken (London: Phaidon Press Ltd, 2012, p208) in January 2013. I halved the quantities given in the book, but still made 20 biscuits as suggested in the original- and they didn’t seem too small. He suggested using raspberry or cloudberry jam for the jammy centre, but having absorbed the foraging spirit of the book I decided on a few variations. One was damson jam, made from damsons collected in Kent, and the other was marmalade, made by my friend Peter Quinnell. The marmalade seemed a nice nod to traditional citrus peel decorations as well as shortbready Scottishness. They were all delicious, but I thought sharp-sweet damson was the best.
½ tablespoon baking powder
jam, preferably homemade
1. Pre-heat oven to 200ºC/400ºF/gas mark 6
3. Shape the dough into about 20 little walnut-sized balls in the palm of your hands and place on a baking tray, spaced out. Poke your finger into the middle of each one, flattening the biscuit slightly and leaving a deep dimple in the middle. Fill the dimple with jam of your choice, and bake in the pre-heated oven for about 10 minutes or until golden. Cool on a rack and eat immediately.