Myra's Jam Filled Biscuits |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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We used to spend many of our holiday's on a high country sheep station in NZ, and Myra McKinnon, the farmer's wife used to make these cookies (as a kid I would sometimes help her too) She, sadly is no longer with us. but I thought her recipe deserved sharing. Ingredients:
1/2 lb butter |
1/2 lb sugar (1 cup) |
2 eggs |
1 lb flour (4 cups) |
1 teaspoon baking powder |
300 g jam |
Directions:
1. Cream butter and sugar.
2. Add eggs, then flour and baking powder.
3. Roll into small balls, put onto a baking tray and pat out flat.
4. Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
5. Store in an air-tight container and spread with raspberry jam just before serving so that you have a bottom section of the cookie without a hole, and the top with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a guess-timate .
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