JAM DROPS

These cookies are a bit of an ode to my beloved father. A jam drop cookie is one of his many favourite things, which is why I knew that when he gave these cookies the “thumbs up!” that I was on to a real winner. These jammies are a soft cookie, as opposed to something with more crunch, but that’s just the way I like them. Bake them and see for yourself!

Makes 18-20 cookies

Ingredients:

160g unsalted butter, softened

3/4 cup caster sugar

1 egg

1 tbsp grated orange zest

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

Really good quality jam - I love the Blackberry & Rosella Jam from The Paddington Pantry, but a realllllly good raspberry jam will also do the trick!

Method:

  1. Line two baking trays with baking paper.

  2. In the bowl of an electric mixer, combine the softened butter and caster sugar. Beat well on medium speed until pale and creamy (this should take 2-3 minutes).

  3. Reduce the speed of the mixer a little. Crack the egg into the butter & sugar and add the orange zest. Beat gently to combine (for about 30 seconds).

  4. Stir in the flour, baking powder and salt and stir until just combined.

  5. Measure 1 tbsp cookie dough and use your hands to roll it into a ball. Place it on one of the lined baking trays and gently push your thumb onto the top of the cookie to create a small indent. Repeat with the remaining dough. When arranging your cookie dough onto the lined trays, make sure that each cookie has 4-5 cm space between the next cookie. This is important as they will spread slightly while in the oven.

  6. Drop a small dollop of jam into the thumb print of each cookie.

  7. Place the trays of cookies into the fridge to cool for 30-45 minutes. This step helps them to keep their shape when baking.

  8. Preheat the oven to 180˚C.

  9. Place the cookies in the oven to bake for 12-14 minutes, or until slightly golden.

Enjoy!