Friday, 31 August 2012
This recipe makes 20 large jam splats or 30 small ones. The cookies are very crumbly and just melt in the mouth. High in fat and high in pleasure too!
225g butter, softened
100g caster sugar
1tsp vanilla extract
275g plain flour
1/2 tsp baking powder
Jam to fill ( I used homemade blackberry jelly)
Preheat the oven to 180 degrees C, gas mark 4. Line a couple of baking trays with greaseproof paper.
Beat together the butter and sugar with a wooden spoon until pale and fluffy. Add the vanilla extract and continue to beat the mixture until combined.
Sieve the flour and baking powder together. Fold into butter mixture with a metal spoon. When mixture begins to form a dough, continue to mix with your hands.
Take large walnut sized pieces of dough and roll into a ball. Place on baking tray leaving room for them to spread. Use your thumb, finger or end of wooden spoon to make indentations in the middle of the cookies. Don't press too hard. Fill indentations with a little jam - about 1/2 tsp.
Place in oven for about 20 minutes until a pale golden colour. They will be soft when you remove them from the oven but will harden as they cool down. Place on a wire cooling rack when they have hardened sufficiently to handle.
These do not make the most attractive of cookies but they are very tasty and a welcome addition when the biscuit/cookie tin is empty!