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
Makes approximately 25 biscuits
225g butter, at room temperature
1 cup sugar
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)
- Preheat oven to 180˚C and line two trays with baking paper.
- Cream butter and sugar until pale and fluffy.
- Add egg, milk and vanilla essence and mix gently until just combined.
- Sift flour and baking soda into the bowl. Add the remaining dry ingredients and stir until a dough is formed.
- 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.
- 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!
- 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!
- 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.
- Cool before eating because the jam hiding inside will be hot!
© thebakingof 2013