Back home in Eastern Canada, where I hail from, you can get these big soft white sugar cookies, filled with jam. Oh they are so yummy. I have been trying for years to replicate the recipe.
Have I succeeded?? Not quite, but I managed to get very close this morning! I think I baked these just a tiny bit too long and so the next time I make them if I take them out just a little bit sooner, they will be pretty much spot on.
I also think I'll add a bit of grated nutmeg next time as well.
These are really, really good though! FABULOUS fresh out of the oven with a ice cold glass of milk!
Quick and easy too! I am a quick and easy kind of a gal. I don't like a lot of faff. I only very rarely roll out cookies. I like to just scoop and drop if I can. I guess I'm rather lazy that way. These aren't quite scoop and drop, but slice and bake is the next best thing to scoop and drop in my books!
Tender, buttery and oh so scrumdiddlyumptiously good! I love jam anything. These ticked all my buttons and got my taste buds tingling in over time!
You only get about a dozen cookies, but . . . that's also a good thing . . . coz these are soooo moreish that any more than that would be dangerous!
*Simple Jam Jams*
Makes 12 large biscuits
Quick and easy with only five ingredients. A real milk and cookies teatime treat!
8 ounces self raising flour (a scant 2 cups)
4 ounces golden caster sugar (1/2 cup)
4 ounces of cold butter, cut into bits (1/2 cup)
1 large free range egg, beaten
4 TBS strawberry jam
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large baking sheet well, or line with parchment paper.
Measure the flour, sugar and butter into a bowl. Rub the butter in with your fingertips until the mixture resembles bread crumbs. Stir in the egg with a fork, adding only as much of the egg as you need to create a stiff dough. Knead a bit with your hands and then shape the dough into a cylinder about 3 inches in diameter and 6 inches in length. Cut into 1/2 inch thick slices with a sharp knife. Place onto the baking sheet, leaving at least 2 inches between each one. (The mixture spreads a bit during baking.)
Make a small indentation in the middle of each with your thumb. Drop 1 tsp of jam into each indentation. Bake for 10 to `5 minutes, until slightly risen and golden. Let sit on the pan for a few minutes before scooping off onto a wire rack to finish cooling completely.
Store in an airtight container.
These also come Mitzie approved. Yes . . . I did give it to her. I know . . . I spoil her don't I? But how can you resist??? She's just too adorable!
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