Pineapple Jam Drops

February 15, 2021 3 Comments

We can't think of a better way to appreciate delicious, locally made jam other than freshly baked on top of cookies. The Pineapple jam by Jammed with Love is a Food Connect favourite, here is a recipe to help you enjoy it (not that you need help with that!). Makes 25 - 30

Ingredients:

• 125g Butter (1/2 cup) - can be salted or unsalted!
• 100g of Castor Sugar
• 1 tsp vanilla bean paste or extract (check this website out for some alternatives)
• 1 1/4 cups of self-raising flour (or simply sift plain flour together with 1 1/2 tsp of baking powder)
• 1 egg
• 1/2 cup of Pineapple Jam

1. Preheat oven to 180ºC and line two baking trays with baking paper (or silicone alternative)
2. Beat the butter, sugar and vanilla together in a large mixing bowl until pale and soft. Add the egg and continue to beat until combined and fluffy.
3. Add the flour and mix to a soft (but not sticky) dough. You can use your hands to bring it together if needed.
4. Roll the mixture into balls (should make around 20+) on the prepared trays and gently flatten them (only slightly). The cookies will spread a little so keep at least 5cm between each ball. Using your thumb, press the centre of each biscuit to make a well for the jam. This should be shallow, to avoid the jam falling through the bottom of the cookies.
5. Add teaspoonfuls of jam to the centre of each biscuit and bake for 10-15 minutes, or until slightly golden and cooked through.
6. Allow to sit for a few minutes and then use a flat spatula to transfer the biscuits to a wire rack to cool completely.

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