One thing's for sure, I like my Strawberry jam. I eat it with my toast, waffles, pancakes, scones, crumpets. So of course, I had to also have it with my Jam drops!
If you have not heard of Jam drops, it is pretty much a cookie with jam in a middle, they are awesome and so totally easy to make!
The best thing is, you can dollop it with any toppings you like...say...chocolate, lemon curd, caramel, and any jam you want really! You can even use your very own jam, check out my Blueberry & Strawberry jam recipe.
The important thing is not to over mix your dough once you add in the flour, so that the cookie is short!
This makes about 40 pieces or so, depending how small you roll your balls.
The dough definitely spreads a fair bit, so use about a teaspoon of dough.
You would need to lightly flour your hands to roll the dough so that it doesn't stick.
I used a chopstick dipped in flour to make the dent in the middle of the ball.
Make sure you do not poke a hole through, as the jam will leak out.
All you need:
125g unsalted butter, soften
100g (1/2cup) caster sugar
1 tsp of vanilla extract
190g (1 1/4cups) self-raising flour
1/4-1/2 cup of Jam or any toppings
All you need to do:
1) Pre-heat your oven to 180degrees. Line your baking tray.
2) Cream your butter, sugar and vanilla extract with a wooden spoon in a glass bowl until pale.
3) Beat in the egg properly.
4) Add in the flour and mix until combined only.
5) Roll about a teaspoon of dough into a ball. Poke a deep hole in the middle of the ball. Add your toppings into the hole.
6) Bake for about 7 minutes, take it out, add more toppings, and bake it for another 3-4 minutes or until golden brown.
7) Wait for a minute or 2 before transferring it to a cooling rack.
8) Store in an air tight container.
This recipe was adapted from Taste.com.au.
* you can keep it for 2 days in a cool area.
Though I do not think it would last the whole day! I ate a handful of them while baking it. Just couldn't resist!
Happy Jamming! :)