Blackberries; jam and biscuits.

A couple of weeks ago Martin and myself went for a walk in the evening around the area we live in. Not too far from our house there is a little stream that has blackberry bushes growing all around it and I have been there several times this summer to see how long it will be before the berries are ripe enough to pick. Little did I know that this very evening, walking down along the stream, the berries were just sitting there ripe and ready, waiting to be picked. Since we were without baskets or buckets I took my scarf off and used as an improvised bag to carry the berries in and within 20min we had picked around a litre.
I decided to make a jam out of the berries just the way i did the Raspberry jam earlier this year, and after a couple of weeks in the fridge the jam was turned in to shortbread biscuits with lemon icing. Lovely with a cup of tea.

Dough
130 grams butter, room temperature
60 grams caster sugar
200 grams plain flour
1tsp baking powder
1 egg

Icing+filling
5tbsp icing sugar
jucie and zest of a lemon
50ml blackberry jam

Beat sugar and butter until pale and fluffy. Add the egg and continue beating until smooth. Add flour and baking powder and quickly work into a dough. Divide in to 6 pieces, shape rolls the length of the baking tray and gently push down a little. With your finger make a well in the middle of the roll and fill with the jam.
Bake on 180C 12-15min, or until golden in colour.
Mix icing sugar with a little lemon juice to create a smooth icing. Drizzle icing over the jam/pastry lengths and cut in to 2 cm wide biscuits and sprinkle some lemon zest on top.