These are very traditional old-fashioned Australian biscuits. They are soft and tender biscuits. The texture of the biscuit is almost like a cross between a scone and a butter cake.
Makes approx. 20 biscuits
[Ingredients]
70g unsalted butter *
70g caster sugar
1 egg
1/2 teaspoon vanilla extract
170g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
Jam of your choice, use thick jam not the runny types
* If you use normal salted butter, then omit the salt.
https://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Line or grease a large baking tray.
2. Cream butter and sugar until light and fluffy. Beat in egg and vanilla until combined. Mix in flour, baking powder and salt.
3. Divide dough into 20 equal pieces, about 20g, or teaspoonful each. Roll each into a ball and place spaced apart on the prepared tray.
4. Use the floured handle end of a wooden spoon to make an indentation in the centre of each ball and then fill the hole with a little jam (do not overfill or the jam will spill out during baking). Alternatively make the indentation using your small finger.
5. Bake for about 12-15 minutes, or until lightly golden. Top up jam centre with more jam if you prefer.
Texture: Soft & cake-like
Consume: Warm from the oven (be careful of hot jam), or within 2-3 days
Storage: In airtight container
Recipe References: ‘Jam Drops’ by Catherine Kembrey, ‘Apricot or Raspberry Drops’ by Amy Schauer, & ‘Jam Drops’ by Melissa
Corner Café 
Hey, you are back. I happen to go to your old block and found you new blog address. Good to see you again….
Comment by mallanhead/flower — June 18, 2008 @ 3:25 pm |
mallanhead,
Yes, I’m back 🙂
Comment by SeaDragon — June 18, 2008 @ 6:05 pm |
This seems easy for a starter like me, i’ll try this tonight!
Thank you so mu.ch for your posts, they’re really interesting, detail and helpful
Comment by zunkim — December 26, 2008 @ 9:43 pm |
[…] got the recipe from Corner’s Cafe, a blog that I came across yesterday while recipe surfing. He’s pretty good! My new […]
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