This week, Roy was lucky enough to be given a copy of his Great, Great Grandma’s cookbook. He was very excited by this, as I have always told him what a great cook she was. He immediately decided that he had to try out one of her recipes. Eventually, he settled on making jam drops, a biscuit he has always been meaning to try out. Her recipe was fantastic, creating tasty crisp cookies with caramelised jam centres. So this week, Roy Creates Great, Great Grandma’s Jam Drop Cookies.
You Will Need:
- ¾ of a cup of sugar
- ½ a cup (125 grams) of softened butter or margarine
- 2 eggs
- 2 generous cups of plain flour (possibly plus a little for if the dough is too sticky to roll)
- 2 teaspoons of baking powder
- Jam of your choice. Roy made half of his biscuits with fruit of the forest jam and the other half with apricot.
Method:
- Preheat the oven to 180 degrees and line biscuit trays with baking paper
- Mix together the flour and baking powder
- Cream the butter and sugar together (as long as your butter is soft, this is easy to do by hand)
- Beat in the eggs
- Add the flour and mix thoroughly. You want to have a stiff, rollable dough. If the mix is too sticky, add a little more flour and mix.
- Leave the dough to stand for 5 minutes – it will become easier to roll and loose any leftover stickiness
- Roll teaspoons of the dough into balls
- Press your thumb into the centre of the ball so that each biscuit is flat, with a dip in the middle
- Put about ¼ to ½ a teaspoon of jam into the dip of each biscuit (you don’t want to overflow the hole as the jam will boil while in the oven, and if it is too full, the jam will make a mess)
- Bake for approximately 15 minutes or until the biscuits are light golden and the jam is caramelised.
- Cool on a cooling rack.
- Store in an airtight container
- Enjoy