The ground is still too wet to allow me to do any work in the veggie garden so I'm in the kitchen instead. And the treat for today is 'ta-da', 'Jam Drops'.
Yeah, I know, hardly earth shattering but I loved Jam Drops as a kid when mum cooked them and that love of Jam Drops has stayed with me ever since.
Results Taste is excellent but they went flat, not keeping that classic mounded Jam Drop shape. Anyone got any idea why?
Here is the Recipe:
1 cup SR flour
1/3 cup custard powder
80g butter softened
1/3 cup caster sugar
2 tbs milk
1/2 tsp vanilla extract
1/4 cup jam
- preheat oven to 180 degrees. Line 2 baking trays with paper.
- sift flour and custard powder together
- beat butter and sugar together until pale and creamy.
- add milk and vanilla and beat until combined
- add flour mixture and mix together to form a soft dough.
- roll heaped tablespoonsful into balls and place onto trays leaving about 5cm space for spreading
- using your thumb make an indent ib the top and fill with a bit of jam
- bake for 15 minutes until golden, transfer onto wire racks to cool.
- can be stored in an airtight container for up to 2 weeks.
Until next time, cheers
Stewart
4 comments:
Hi Stewart,
I might be wrong but my gut says it's the amount of butter that is making them spread flat. Any biscuit with a large amount of butter will spread pretty flat. As the temperature of the dough goes up when it starts to cook the butter gets all liquid causing the biscuit to spread along the sheet.
Kind Regards
Belinda
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
Hi and happy New Year, Stewart. These look so yummy!
Ok, here's a dumb question from stateside - what is custard powder??
Hi JGH, no such as a dumb question, maybe some that have not been well thought out, but no dunb ones. And your question is a good one because I didn't know you guys didn't know what custard powder is.
The following link (you might need to copy and paste it) is from a web site I found and seems to explain it better than I could.
http://www.practicallyedible.com/edible.nsf/pages/custardpowder
Custard Powder is not actually custard which has been dried into a powder. It's mostly a starch that has been coloured yellow, sweetened and flavoured so that when hot milk is added the starch will make not only thicken the liquid, as a starch is bound to do anyway, but to give it the right colour, taste, and aroma for a custard-like sauce.
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