Myra's Jam Filled Biscuits

photo by Brenda.

- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
20-26 cookies
ingredients
- 1⁄2 lb butter
- 1⁄2 lb sugar (1 cup)
- 2 eggs
- 1 lb flour (4 cups)
- 1 teaspoon baking powder
- 300 g jam
directions
- Cream butter and sugar.
- Add eggs, then flour and baking powder.
- Roll into small balls, put onto a baking tray and pat out flat.
- Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
- Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".
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Reviews
-
This recipe makes a wonderfully light, melt in your mouth, biscuit (cookie)! The dough is easy to make, and easy to handle - although the rolling and cutting does take a bit of time. Thanks for the tip about using the cap from the essence bottle to make the holes - it worked perfectly! I used cherry jam which was delicious but a bit lumpy for the purpose - I'll use raspberry jam next time. Perhaps the fact that you need jam should be added to the list of ingredients, as I used a whole 300g bottle. The recipe made 26 double biscuits. They make a lovely treat with our morning coffee and we think of Myra on her sheep station each time we eat them! Thanks for a lovely old-fashioned recipe, Andria!
RECIPE SUBMITTED BY
kiwidutch
Netherlands