Myra's Jam Filled Biscuits
We used to spend many of our holiday's on a high country sheep station in NZ, and Myra McKinnon, the farmer's wife used to make these cookies (as a kid I would sometimes help her too) She, sadly is no longer with us. but I thought her recipe deserved sharing.
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READY IN: 55mins
YIELD: 20-26 cookies
UNITS: US
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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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