My computer is in the computer hospital at the moment with all of my cooking photo's on it, so I'm resorting to a recipe I frequently bake, and have posted on my family blog previously. This recipe is so smooth and delicious and the family just love them. This one comes from a cook book that Donald and I got as a wedding present. It has been one of the most useful recipe books I own. Thanks to Kim, Donald's cousin we are the proud owners of one "Mrs Fields Cookie Book" and we just loooove it.
So the recipe I'm going to share today is based on Mrs Fields Suprise-Filled Cookies, but I've added a little custard powder to make them taste smoother. Bascially they're jam drop cookies.
Jam Drop Cookies
2 1/4 cups plain flour
1/4 cup custard powder
1/2 tsp baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 tsp. pure vanilla extract
your favourite jam for the filling
Preheat oven to 150° C/300° F
In a medium bowl combine flour, custard powder and baking powder. Mix well with a wire whisk and set aside. In a medium bowl cream butter and sugar. Add egg and vanilla and beat until smooth. Add the flour mixture and blend at low speed until combined. The dough will be firm.
Scoop teaspoonfuls of dough, roll into balls about 2 cm diameter and place on ungreased baking sheets or baking paper about 2 1/2 cm's apart, they will spread as they cook. Use your thumb to depress the middle of the cookie ball and make a little well, but not too hard that you make a hole in the bottom. Using a teaspoon drop a little of your jam to fill the well, not too much as it will spill over while it cooks.
Bake for 22-24 minutes until very lightly golden yellow. Remember the jam will be stinking hot when they come out so wait till they cool a little before munching into them.