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.
Preparation time: 15 mins Cooking time: 15 to 20 mins Makes: about 35.
250g self raising flour
1/4 cup warm milk
1 tsp baking powder
Juice & zest of one lemon
Strawberry jam and dessicated coconut for decorating.
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 🙂