Another winner from my little freebie recipe book - Frangipane Jam Drops. Is the frangipane thing about the almond meal and butter? I should check my Larousse, but it's pretty late and I just can't do it. Whatever the case, I really, really liked the cookie dough this time around. I just can't go past almond meal. It makes for such a rich, textured mix and goes beautifully with butter. So that's the first good thing about this.The second thing is it's a really easy recipe. Those good folks at Woman's Weekly have the easy, 'anyone can do it' recipe down pat. And, these cookies are lovely. Very old fashioned, to be enjoyed with a good cup of tea. Tim calls them 'jam spots'.
The one thing I didn't rate was making a hole with a wooden spoon handle. The dough was too sticky for that, so I just sort of pressed the jam in with a teaspoon. It worked fine and didn't stop my cookie thief who didn't think I noticed the mound slowly diminishing...
Ingredients
125g butter, softened
1/2 tsp vanilla extract
1/2 cup (110g) caster sugar
1 cup (120g) almond meal
1 egg
2/3 cup (100g) plain flour
2 tbsp raspberry jam
Preheat oven to 180º C/ 160ºC fan forced. Grease oven trays; line with baking paper.
Beat butter, extract, sugar and almond meal in small bowl with electric mixer until light and fluffy. Add egg, beating until just combined; stir in sifted flour.
Drop level tablespoons of mixture on trays 5cm apart. Use handle of a wooden spoon to make small hole (about 1cm deep) in top of each biscuit; fill each hole with 1/4 tsp jam. Bake about 15 minutes; cool jam drops on trays.
2 comments:
ohhhh I have incurable biscuit lust just hearing the name of these
ps. with the overload of cherries around at the moment I think I will do these with cherry jam instead :)
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