A month or two ago I wrote about how much fun I am having testing out my new kitchen and baking up a storm. Today I’m sharing my beloved recipe for Jam Drop cookies.
60ml castor sugar
5ml vanilla essence
500ml cake flour
50ml apricot jam*
Beat butter and castor sugar until light and fluffy. Beat in vanilla essence. Sift flour, cornflour and salt together and blend into beaten mixture until a soft consistency is attained.
Roll into walnut-sized balls (approximately 1 teaspoon of mixture) and make a hollow in the centre of each. Place on a lightly greased baking sheet at bake for 15 minutes at 180C, or until lightly golden.
Cool on the baking sheet for a few minutes and then move onto a wire rack to cool completely.
Dust with icing sugar before serving.
*You can substitute the apricot jam for Nutella or tinned caramel.