Jam Filled Cookies

Since my son started going to his Montessori school, I have tried to make a routine of baking on Wednesday. Lately that has been a bit tricky but last week he told me he wanted to eat these. He had them originally over the summer and really enjoyed them so I decided to make some with him. My son enjoyed making them and felt they looked and tasted like Jammie dodgers.

I recently saw these cookies on this blog and this blog and it reminded me I had to try the recipe. I got the original recipe from a book published in Kenya for charity called, ‘The Ultimate Collection – A vegetarian cookbook’. I modified the recipe by adding the zest and juice of one lemon, and reducing the amount of sugar, this added flavour and changed the taste of the cookies and the combination of ingredients made them perfect.

Jam Filled Cookies

DO NOT over beat the butter and sugar as I did, otherwise they will spread while cooking! I filled them with jam after baking, however you can fill first and then bake. My recipe book did not suggest to chill the cookie dough, however other similar recipes that I have seen ask for that, and I think it is necessary to do that so as a result I am adding to the recipe.

Ingredients

Preparation time: 15 mins      Cooking time: 15 to 20 mins        Makes: about 35.

250g self raising flour

125g butter

110g sugar

1/4 cup warm milk

1 tsp baking powder

Juice & zest of one lemon

Strawberry jam and dessicated coconut for decorating.

Method

1) Cream the butter and sugar together until light and fluffy – DO NOT over beat !

2) Add the remaining ingredients and start mixing together, pour the milk a little at a time. You need to make a soft dough. Chill for 2 hours or until ready to bake.

3) Make small round balls (around 35), about 2cm in size. Arrange on a tray covered with grease proof paper, about 2cm apart.

4) Press an indent into each ball, with the back of your finger or a utensil handle.

5) Bake in a pre-heated oven at 200’C for 15 or 20 mins until golden brown.

6) Place on a wire rack to cool and spoon on the strawberry jam and sprinkle the dessicated coconut. Leave to cool completely then store in an air tight container, if there are any left 🙂

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4 Responses to “Jam Filled Cookies”

  1. courtney Says:

    My first vist here. I lve how you sprinkled then with coconut. Beautiful.

    Kiran ~ Thanks for visiting, I feel with the festive season approaching it looks like snow on the cookies.

  2. Sajni Says:

    I love these recipies – they remind me of my Mum, and all the food we’ve made together..! I love using the “Ultimate Menus” book too – and there are some very innovative and mouth watering recipies in there – so easy to make and so tasty….! yummmmmmmmieee

    all the best with the future – am sure you’ll have alot more for everyone..!

    after all: “the way to a man’s heart is through his stomach”

    &

    “there is no love more sincere and pure than the love of food”

    🙂

    Kiran ~ Thank you so much for your kind words, I just came to know of the book recently and find it gives me many ideas. Give some of the recipes a go and let me know what you think 🙂

  3. Nikita Says:

    Hi Kiran,

    I want to make these jam filled cookies but can u help me out with two queries:

    1:powdered sugar110gm or normal sugar
    2:what do u mean by zest of lemon

    Thanks
    Nikita

  4. Kiran Says:

    Kiran ~ Hi sorry for the delayed response to your questions, I used normal granulated sugar, however caster might be easier to beat, so you can use either. Zest of lemon or any other citrus is the grated skin of the fruit, it gives a lovely zing and fresh taste to the biscuits in this case. So basicly wash the skin and then grate using the finest grater you have. I hope this helps in answering your queries, enjoy making them and let me know how they turn out. Thanks for dropping by 🙂

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