Jam Drops
photo by Hanka
- Ready In:
- 1hr 2mins
- Ingredients:
- 5
- Yields:
-
15 biscuits
ingredients
- 250 g plain flour
- 200 g butter, cut into small pieces, softened
- 100 g icing sugar
- 2 egg yolks
- raspberry jam
directions
- Preheat oven to 170°C.
- Heap the flour and icing sugar on the work surface and make a well. Put in the butter, and mix with knife or small metal spatula.
- When butter is almost incorporated add egg yolks and work the mixture with you fingers until you have a dough.
- Using the palm of you hand, push the dough away from you few times until is completely smooth.
- Roll into a ball, wrap in cling film and refrigerate for 30min.
- Divide the dough into 15pc each about 40g.
- Roll into a ball put on tray a press your thumb in the middle.
- Fill with you favorite jam.
- Bake 170C 10-12 minute.
- Tip: I use Ziploc bag cut a small corner and pipe the jam into a hole.
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Reviews
-
What an excellent recipe! Hanka, you sure are a great baker and you know how to teach others to bake delicious cookies, too. Your recipe was easy to follow and worked out beautifully. The dough was a dream to work with, came together quickly and baked into delicious cookies that everyone raved about. My only change was to use normal granulated sugar as I could not find powdered sugar. Maybe thats why my cookies spread a bit and didnt look as pretty as yours, but that didnt harm the taste at all and nobody really cared. :)<br/>THANK YOU SO MUCH for sharing this winner with us, its a buttery, sugary delight that I will make again.<br/>Made and reviewed for the Aussie/NZ Recipe Swap December 2011.
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