Jam Drop Cookies

Ingredients

2/3 cup sugar
1 egg
125g softened butter
1 teasp vanilla
Gluten Free self raising (cookie) flour
raspberry jam

GF = Gluten Free

Directions

Preheat oven to 180C/350F.

Soften butter to room temperature using microwave, being careful not to melt. Using an electric mixer gradually combine sugar, egg, butter & vanilla - adding each item slowly. Then by hand fold in flour gradually 1/2 a cup at a time until able to roll into small balls without the mixture sticking.

Using the tip of your finger or the end of a wooden spoon poke small holes into the middle of the balls. Fill these with raspberry jam or your favourite topping. Bake in a moderate oven for approx. 12-15mins.

Enjoy!

Variations: Try adding 2 dessert spoons of gluten free custard powder

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Jam Drop Cookies Comments

Just made this again the other day.

Always a favorite.

Sally

Comment by Sally - 05 November 2007 - 8:02pm
Just made this again the other day.

Always a favorite.

Sally

Comment by Sally - 05 November 2007 - 8:03pm
good except they cook in under 10 minutes and you really need to push a big hole for the jam

Comment by ginny - 11 March 2008 - 6:31pm
What quantity of flour do you usually use?

Comment by Cathy - 18 May 2008 - 5:18pm
Hi Cathy,

I don't generally measure the amount of flour. I simply add about a 1/4 cup at a time until I get to the desired consistency were I am able to roll them into balls. (At a guess it could be around 1.5 - 2 cups of flour??)

Note you will tend to get different results depending on which Gluten Free flour you are using. I find a combination of Pamela's & Bob's Redmill make for the best cookies.

Let me know how they work out.

Enjoy!

Gluten Free Suzi

Comment by Suzi - http://www.gluten-free-living.net - 19 May 2008 - 7:55pm
Thank you so much! I will try them soon and let you know the result.

Comment by Cathy - 13 June 2008 - 12:10am

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