Cookies : Jam Drops
I saw the recipe at lovely Rita's, and beautiful Mindy tried it out. Rita said if you use high quality butter, the cookies would turn into biscuit monde like (reminds me the old days when my mom used to buy biscuit monde). And Mindy's verdict was, "the cookies are so buttery!"
As my girls love to eat snack (first time in the morning, I think the first thing came up in their mind is to find snack or cookies), I would like to try this recipe out for my girls :).
The basic batter is from Rita's but I choose Mindy's way to modified the recipe with cocoa powder. For the drops, I use the leftover ganache instead of jam.
The original recipe from Rita's
adopted from : Australian good taste
125 butter, softened
100 gr (1/2 cup) caster sugar
1 tsp vanilla (essence, extract or powder)
190 g (1 1/4 cup) Self raising flour
Plain flour to dust
115g (1/3 cup) strawberry or raspberry jam
1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. Beat the butter, sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Add the egg and beat until combined. Sift the flour over the butter mixture and stir until combined.
3. Roll small balls of mixture with lightly floured hands and place on the prepared baking try about 5cm apart. Use lightly floured finger to make an indentation in the centre of each ball. Spoon 1/2 tsp of jam into the center of each biscuit.
4. Bake in preheated oven for 18 minutes or until lightly golden and cooked through. Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Store in an airtight container for up to 1 week.
Mindy's version here.
My verdict : the cookies are light, buttery and chocolisious :D!
Makasih ya mpok Rita and Mindoel.