jam-filled spice cookies.

My kitchen shelves have been heaving under the weight of homemade jam ever since the end of summer, and feijoa season is only adding to the strain! After a successful run of jam slices I decided it was time to come up with something new. So here they are – lightly spiced cookies with a seasonal surprise hiding in the middle!

It takes a few goes to master the process of getting the jam tucked securely away inside without it leaking out, but the result is an unassuming-looking biscuit with a sweet surprise inside!

Jam-filled Spice Cookies

Jam biscuits 5

Ingredients:
Makes approximately 25 biscuits
225g butter, at room temperature
1 cup sugar
1 egg
2 Tablespoons milk
1 1/2 teaspoons vanilla essence
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 cup jam, any sort (I recommend raspberry)

  1. Preheat oven to 180˚C and line two trays with baking paper.
  2. Cream butter and sugar until pale and fluffy.
  3. Add egg, milk and vanilla essence and mix gently until just combined.
  4. Sift flour and baking soda into the bowl. Add the remaining dry ingredients and stir until a dough is formed. Jam biscuits 1
  5. Now comes the fiddly bit. Roll two tablespoonfuls of dough into a ball, and make an indent in the middle with your thumb. Push the dough out as far as you can without splitting it – the bigger the cavity the better. Jam biscuits 2
  6. Drop a small amount of jam into the hole. Don’t fill it more than half way or it will be too hard to close! Jam biscuits 3
  7. Gently fold the dough around the jam and roll it in the palms of your hands until it is once again a smooth ball. If you have trouble with jam seeping out, just grab a bit more dough and patch up the cracks! Jam biscuits 4
  8. Arrange on the baking trays 5cm apart (they will spread) and bake for 12 – 15 minutes or until the edges are just starting to brown.
  9. Cool before eating because the jam hiding inside will be hot!

Jam biscuits 6Jam biscuits 7

 

 

© thebakingof 2013

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