Apricot Jam Cookies

From the blog smalltownoven.wordpress.com these tasty little biscuits are a perfect “plain” biscuit with just the right amount of spice and sweetness.

2 cups plain flour

1 tsp baking powder

½ tsp ground ginger

¼ tsp salt

½ cup butter, softened

2/3 cup caster sugar

1 egg

2 tbs milk

½ tsp vanilla extract

¼ cup apricot jam

Preheat the oven to 180’C. Line 2 baking sheets with baking paper. Beat the butter until pale add sugar and beat on medium speed for 2 minutes. Mix in the egg, beating until well combined. Add the milk and vanilla and mix, it will look curdled but don’t worry. On low speed beat in the apricot jam then sift in the flour, baking powder, ginger and salt. Mix until flour mix is combined. You will have a dough that is smooth and a little sticky. Drop heaped teaspoons of the dough approximately 1 inch apart onto baking sheets (I rolled mine into balls). Bake for about 15 minutes, turning the tray halfway through for even cooking. Allow to cool on the baking sheet for 1 minute before transferring the cookies onto a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container for up to a week.

Such a simple yet utterly delicious little cookie. I made small ones and slightly larger ones, both equally as delicious. With golden bottoms and a smooth top they look almost too perfect to eat. They have a lovely butter cookie flavour with a tiny hint of ginger and little flecks of apricot. You could use a chunkier jam or a different flavour if you wanted but I think this one is just delicious. I used Anathoth Apricot which I had for putting on cakes to stick down fondant. The rolling of the dough is quite time consuming but well worth it when you have about 40 freshly baked cookies in front of you.

There is nothing difficult about this recipe, it is so simple, the stickiness from the jam means that the cookies don’t crack when baking which leaves the centre lovely and soft when warm and really crumbly when cold. As someone who loves apricots I would like to add more jam but it would probably result in a dough that is too sticky, Daniel suggested they needed some ginger, once I explained they already had ginger he said add more, it was too late they were already cooked but for people who like ginger add a bit more, Daniel thinks it will make them taste better and he is an expert taste tester!

If you wanted to make large cookies you could, just make them flatter and check on then every 2 minutes or so until they are cooked. There is nothing more devastating than burnt cookies after the house is already filled with the baking cookie scent!

Have a lovely weekend everyone.

Love Sonia

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