Just a quick one today. I feel a sudden lack of postal inspiration. I’m not sure if my unfocused ramblings are really the way to go. But maybe they are….and here I am, debating it, with myself. Stop talking now Jen.
On Sunday I was scheduled to do my second round of summer photography sessions. But it was raining. I don’t like to curse the rain because Australia suffered a horrendous drought a few years back and we were begging for it. In saying that, we’ve had devastating floods the last year or so too. It seems we can never find a happy balance. Anyway…getting off track much?
The sessions were cancelled which meant a free afternoon for me! Yay! I put a stew on to cook which would bubble away for the next several hours. I made a whole bunch of cards to send to people (just because) and I decided to make jam drops using my homemade jam.
So here is the recipe which is super easy and the result is somewhere between a melting moment biscuit and a jam donut. I had to beat my husband away with a stick to save them from being eaten in one go so I guess they were ok.
- 125g butter, softened
- 100g (1/2 cup) caster sugar
- 1 tsp vanilla essence
- 1 egg
- 190g (1 1/4 cups) self-raising flour
- Plain flour, to dust
- Small amount of any firm set jam (if you use a runny jam it will bleed all over your biscuit. Ewww)
- Preheat oven to 180°C (170°C fan). Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.
- Use lightly floured hands to roll teaspoonfuls of mixture into balls. Place on the prepared trays, about 5cm apart. Use a lightly floured finger to make an indentation in the centre of each ball. Spoon 1/2 tsp of jam into the centre of each biscuit.
Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and light golden. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.
Excuse the grainy picture but like I said, I used one hand to beat back the hoards and the other to take a quick snap with my iPhone. Life in a bakers kitchen can be brutal friends.