July 30, 2020

FruitLips Strawberry Jam Drops Recipe

INGREDIENTS

  • 250G Unsalted Butter
  • ¾ Cup (165G) Caster Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Egg Yolk
  • 1 Tablespoon Grated Lemon Rind
  • 2¼ Cups (335G) Plain All Purpose Flour Sifted
  • ½ CUP (160G) FruitLips Strawberry Jam / FruitLips Strawberry and Rose Jam

METHOD

  1. Preheat oven to 160°C. Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add the vanilla, egg yolk and lemon rind and beat to combine. Add the flour and beat until a smooth dough forms.
  2. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm. Roll dough out on a lightly floured surface about 2 mm thickness. Begin cutting dough with chosen cookie cutter shape. Press a finger into the centre of each biscuit to make an indent.
  3. Fill a piping bag with the FruitLips Strawberry Jam / FruitLips Strawberry Jam with Rose Flavour and fill the indent with ½ teaspoon of jam. Bake for 15–20 minutes or until light golden brown. Allow to cool on baking tray for 5 minutes before transferring to wire rack to cool completely. Dust with icing sugar before serving.

Variation / cookie sandwiches

Roll dough out on a lightly floured surface about 2 mm thickness. Begin cutting dough with chosen cookie cutter shape. Cut two of the same shape to make sure you have a set. Create a hole in the middle of one shape for the top layer. Press a finger into the centre of each biscuit for your second layer to make an indent.

Fill a piping bag with the Strawberry and Rose Jam or Strawberry Jam and fill the indent with ½ teaspoon of jam. Bake for 15–20 minutes or until light golden brown colour. Allow to cool on baking tray for 5 minutes before transferring to wire rack too cool completely. Layer top cookie with cut out centre directly on top of filled cookie to create a sandwich. Fill hole with a fresh jam.

Dust with icing sugar before serving.

(Recipe sourced from Donna Hay.)

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