Aristotle wanted to make cookies today so I suggested Jam Drops – something I’ve been wanting to make for some time now except that I’ve been lazy. This is the first time he’s made Jam Drops but I think he did okay. He’s getting better with the measuring of ingredients – less mess! – and more steady with the preparation. The first batch was a bit dark but that was my fault since I was the one on oven duty – oops!
Here’s how you make Aristotle’s Jam Drops…
- 250g butter
- 100g icing sugar
- 1/2 tsp salt
- 2 egg yolks
- 360g flour (we used wholemeal)
- 2 tbsp corn flour
- Jam (we used IXL)
I’m sure there’s a proper method that goes something like:
- Cream butter and icing sugar until fluffy.
- Add egg yolks, one at a time.
- Sift flours and salt together. Gradually fold into mixture.
Or you can do what we did…
- Chuck everything into a mixing bowl and turn on the mixer until everything’s combined.
- Line an oven tray with grease-proof paper and preheat your oven to 170C.
- Scoop tablespoon sized balls of batter and roll them into little balls. Indent with a 1/2 tsp. Drop a dollop of jam into the depression (not too much or it will overflow).
- Bake in oven for 12-15 minutes.
- If your biscuits are turning brown, your oven heat is too high. Turn it down a notch.
- Dark baking trays cook faster and will retain more heat so don’t leave your cookies sitting on the tray for too long even after they are done.
- Your cookies are done when the under surface starts to brown.