Wednesday, 14 March 2012

Jam Drops

Ghastly weather. There is a large low pressure weather system down by Daly River. It has not developed into a cyclone but it is sending us very wet weather. 1800mm just down by the wharf in the last twenty four hours. That is six inches for those living in the olden days.

Nothing for it but to cook, sew, and knit.
Whoops! I already needed to check the taste.
Those in the front have lime marmalade centres.

Made a batch of jam drops and feel quite proud of them. These are almost our national biscuit, equal in importance with Anzac biscuits.

My mother-in-law used to bake these, so how many degrees of separation would that be?

You are welcome to try my recipe. Very easy.

Jam Drops
Makes 30.

250g self-raising flour
125g butter
125g caster sugar
1 egg
1 teaspoon vanilla
¼ cup red jam

  1. Cream the butter and sugar. For best results use an electric mixer and beat until the colour changes from yellow to cream.
  2. Add the egg and vanilla. Stir gently until combined. Do not worry if it looks curdled. It's not.
  3. Add the flour. Combine well.
  4. Roll teaspoonfuls of mixture and place on lined oven trays, not too close together. Smaller is actually better for these, so about the size of a macadamia nut.
  5. Use your thumb to create a depression in the centre of each ball.
  6. Fill the hole with jam. You will use a very small amount of jam in each one.
  7. Bake at 200 degrees Celsius for 15 minutes.

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