One of the things that endears me to the UK is the fact that they call cookies . . . Biscuits. Of course that can be somewhat confusing when you are looking to create a bread and not a cookie . . . but oh well, that's just how the cookie crumbles over here! (Every pun intended. Groan now.)
I adapted this tasty Biscuit (cookie) recipe from one I found in a cooking magazine special which I have had for several years now, put out by the BBC GoodFood people, entitled Baking. It's a part of their Home Cooking Series.
I just love anything that BBC GoodFood puts out. You just know it's going to be good and that it will work, because . . . their recipes are triple tested! I've been a fan of theirs since I moved over here almost 13 years ago now! If they put their name to it . . . you KNOW it will work.
One thing I love about these biscuits (cookies) is that they have jam in/on them. And you know how much we love jam in this house don't you! We quite simply ADORE it. Especially strawberry, and this recipe uses strawberry.
There's no reason why you couldn't use another flavour though . . . I think they would be rather good made with lemon curd . . . but that's just me and my love of lemons. If I was going to use lemon curd, I think I'd add some finely grated lemon zest to the cookie dough, which would be fabulous.
These are beautiful sturdy cookies . . . dunking cookies . . . buttery and short . . . and jammy. I love jam . . . but you know that already . . .
I love that it only makes a dozen . . . which might be a drawback for some . . . but I am a bit of a glutton and any cookie recipe which only makes a dozen means that I don't have to worry about over-indulging . . . to a degree. It's not that I don't have any will power. It's just that I don't have any will power when it comes to biscuits . . . with jam . . . and butter.
In any case you will love these. They're easy to make. Easy to bake. Easy to look at . . . and easy to eat. Make them now. You will LOVE them. I guarantee! Absolutely.
*Easy Jam Biscuits*
Makes one dozen
These are so simple to make and so tasty. You get a nice buttery and short biscuit with the added bonus of a dab of jam in the middle. Perfect for with that hot cuppa!
200g self raising flour (approx. 1 1/2 cups)
100g caster sugar (1/2 cup)
100g butter (7 TBS)
1 large free range egg, lightly beaten
4 TBS strawberry jam
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking paper. Set aside.
Measure the flour and sugar into a bowl. Drop in the butter. Rub the butter into the flour mixture, using your fingertips, until the mixture resembles fine breadcrumbs. You can do this in a food processor if you wish. Add enough of the beaten egg until the mixture comes together into a stiff dough. (I needed all of the egg for mine.) Flour your hands and shape the dough into a roll about 7 inches in length and 2 inches in diameter. Using a sharp knife cut into 12 equal slices. Place the slices onto the prepared baking sheet. They spread out so leave plenty of space between them. Using the tip of a wooden spoon, make an indentation in the centre of each. (Not too deeply). Fill each indentation with 1 tsp of jam.
Bake for 10 to 15 minutes, until slightly risen and golden brown. Scoop off onto a wire rack to cool completely before eating. Store in an airtight container.