Eggless Apricot Jam Biscuits

I was looking for a jam cookie recipe as we are great fans of strawberry shortbread cookies and landed here. However at the last minute, I substituted apricot preserves instead of strawberry jam. I had a bottle of apricot preserves lying in the refrigerator for months without anyone touching it and finally found a delicious way to use it. This recipe yields crispy, subtly sweet cookies.

Ingredients: (Yield about 20 - 22)
3/4 cup flour
3/4 cup vanilla custard powder (I replaced some with flour.)
1/4 cup cornstarch / corn flour
1/2 cup icing sugar
1/2 cup butter (I used about 5-6 Tbsp)
3 Tbsp yogurt
1/2 tsp vanilla extract

Method:
* Cream butter, sugar and vanilla together until light and fluffy.
* Add the flours and mix well. Stir in the yogurt and form a smooth dough.
* Roll out the dough, into about 5 mm thickness. Cut them into desired shapes using a mould and make an impression in the centre to fill in the jam. (I used a round cookie cutter and made the impression in the center using a small bottle cap. If you don't have the mould, use your thumb to make the impression.)

* Place them on a greased baking tray. Fill the impressions with the jam. Bake for about 15 minutes or until done.

After baking

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