it ain't too hard for me to jam

Part cookie, part health-food, I find it to be the deliciously 
perfect compromise! You can even make them with whole wheat or spelt 
flour and cut back on the sugar for an added health boost.

Or throw a chocolate chip or two in the center because good chocolate makes everything better (and did you hear, it's a health food too)! 
I'll let you know how my version turns out.

125g butter, softened 

100g caster sugar 

1 tsp vanilla extract 

1 egg 

200g self-raising flour 

115g (1/3 cup) strawberry or raspberry jam 

Pre heat your oven to 180 deg C and line two baking trays with baking paper. 
Using an electric mixer, beat the butter, sugar and vanilla extract until very light and creamy. 

Proceed to sift the flour into the creamed butter mixture and fold everything together until you have a soft but useable dough. If you find it’s sticky add some flour a little at a time until you reach the correct consistency. 

Using floured hands shape a teaspoonful of dough into a ball and place on a baking tray a few centimeters apart. 

Using your floured index finger pierce the center of each ball to make a well. 
Spoon half a teaspoon of jam into each biscuit. 

Bake in the oven for 15 mins or until the jam drops are nice and golden (shouldn’t be more than 15 mins). 

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