Prep 1 hr
Cook 15 mins
A Delicious buttery cookie that tastes lovely and looks great, layed out on a plate to have with a cuppa or fill a nice glass container full of these little cookies and give as a gift to someone special. I hope you like them as much as I do. This is a recipe Ive had for ages in a hand written little recipe book..you know the kind!
- Preheat oven to 180 degrees celsius.
- Place butter, sugar and vanilla in a bowl and beat till light and fluffy.
- Add egg and beat well.
- Add plain flour, rice flour and baking powder and mix to a dough.
- Turn out dough and knead gently.
- Roll out to 40 x 25cm, Spread jam over dough leaving a 4cm edge to enclose the jam, Roll up.
- Place in fridge for 30 minutes then slice into 1cm cookies.
- Bake at 180degrees celsius for 15 minutes.
I liked these although they seemed like a lot of work. It wasn't hard to make, but I had problems with the jam coming out when I tried to roll it. It was a little messy, and they oozed a little when I sliced them. But after they baked, they were beautiful and I was very pleased. I used Blackberry Jam, and I cant argue about how good these taste! I put a lot of them in my hubby's lunchbox. Very pretty cookie, and the dough was wonderful. Thanks! ;)
Very good cookie recipe. I couldn't find rice flour so I had to use 2 cups of all-purpose flour. The dough is very soft and easy to roll out. I rolled the dough out on a floured sheet of wax paper and then used the wax paper to roll up the dough. I just lifted the edge of the wax paper and kept lifting the paper until the dough was rolled up and then use the paper to wrap the dough to store in the refrigerator for half an hour. The cookies were buttery and had a shortbread type of consistency. You could taste the vanilla in the cookies and the raspberry jam filling was perfect for these cookies. I will be adding these to my Christmas cookies tray. Thanks for sharing a delightful recipe, Di. Made for August, 2008 Aussie/NZ Swap.