Cookbook Challenge: Week 50
Recipe: Jam Drops
From: AWW Bake
Disclosure: I was sent samples of Bonne Maman jam from 360° Focus.
Oh dear, oh my. I’ve been a bad Cookbook Challenger again. This is the second week in a row that I haven’t prepared anything!
I fully intended to make something today, but we went out to lunch, and it turned out to be the biggest lunch the world has ever seen. No exaggeration. After we rolled out of the restaurant and rolled home, there was no way I could even consider cooking. Cooking = food, and I had eaten far too much to even think about it.
Fortunately, I’m going to do my TV Chef trick again:
Oh, here’s one I prepared earlier! 😀
What’s better to bring on a picnic than biscuits? They’re small, portable, and you can still eat them while lying on a picnic blanket. (Thank goodness I had this post up my sleeve!)
Before we went on holiday, I was sent some Bonne Maman jam that I wondered what to do with it. I don’t eat a lot of jam – while I love toast, I normally have it with vegemite (and avocado recently) or a scary amount of peanut butter.
And then it came to me – jam drops!
The base of the jam drops are made from butter, sugar, eggs and almond meal. The dough turned out very soft, and I struggled to get nice round cookies so they took far longer to put together than necessary. Eventually I managed to roll all the dough into balls and flatten them into discs. The next step was to create an indentation for the jam – I used a round tea strainer to do this. Then a teaspoon of jam went into the centre of the biscuit and they went into the oven.
The biscuits were quite nice – rather sweet, but not sickening so. The jam was nice and thick, and quite strawberryish, which was lovely, though in hindsight a sourer jam like raspberry would’ve worked better due to the sweetness of the biscuit. (It’s nice jam, by the way.) I also preferred the jam drops on the day I made them, as after the first day they became quite soft, possibly due to the almond meal.
I promise to be back next week with a proper Cookbook Challenge post – I have to, I have nothing left up my sleeve! In the meantime, if you’d like to see previous Cookbook Challenge posts, you can find them here.
Update: see the round up for this week at My Food Trail.
From AWW Bake
125g butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster sugar
1 cup (120g) almond meal
1 cup (150g) plain flour
1 teaspoon finely grated lemon rind
150g strawberry jam (or any other flavour you like)
Preheat oven to 180C. Line a couple of oven trays with baking paper.
In an electric mixer, beat the butter, extract, sugar, rind and almond meal until light and fluffy. Beat in the egg, then stir in the sifted flour.
Roll tablespoons of the mixture into balls, and place about 5cm apart on the oven trays. Flatten the balls slightly, and press an indent in the middle (I used a round tea strainer but a thumb might work!).
Fill each hole with jam. Bake the biscuits for about 15 minutes until golden brown. Let them cool on trays.