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Pineapple Jam Drops

February 15, 2021 3 Comments

Pineapple Jam Drops

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
Instructions:
  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.
 
Recipe from the Cooking Collective. Don't forget to send your recipe suggestions to community@foodconnect.com.au 



3 Responses

Food Connect
Food Connect

March 16, 2021

Thanks Emma & Lisa for your comments! We made some unfortunate typos and the recipe has now been corrected. I have made this twice now and can vouch that they are indeed very scrummy!

Emma Scragg
Emma Scragg

March 16, 2021

We just made these with gluten free flour (homemade mix) and it seemed too dry so added a splodge more butter and a good splash of milk to make the mix “ballable”. They look delicious but didn’t do the spreading predicted. I’m sure they’ll be scrummy though.

Lisa Wigginton
Lisa Wigginton

March 16, 2021

How many eggs do I use?

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