Jam Drops

On our trip to supermarket, in baking aisle one of my girls, Bella pointed to boxes of cake mix, she asked me to buy that pre-mix cookie... I felt like ... gosh...your mum will be glad to bake it from scratch. There was no way I would allow that in my kitchen. I was pretty sure that jam over the cookie that's what matter to her.

At home, well that was the day after, Saturday morning.. while the kids in bed I was busy my self at the kitchen. I used recipe which calls for self raising flour, so I assumed the balls of dough should be pretty small, and it was !...it doubled the size.

Jam Dropsadopted from : Australian good taste

125 butter, softened
100 gr (1/2 cup) caster sugar
1 tsp vanilla (essence, extract or powder)
1 egg
190 g (1 1/4 cup) Self raising flour
Plain flour to dust
115g (1/3 cup) strawberry or raspberry jam

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. Beat the butter, sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Add the egg and beat until combined. Sift the flour over the butter mixture and stir until combined.
3. Roll small balls of mixture with lightly floured hands and place on the prepared baking try about 5cm apart. Use lightly floured finger to make an indentation in the centre of each ball. Spoon 1/2 tsp of jam into the center of each biscuit.
4. Bake in preheated oven for 18 minutes or until lightly golden and cooked through. Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Store in an airtight container for up to 1 week.

Bahasa...
Klo resep ini dibikin pakek butter yg enak, rasanya jadi inget biscuit monde....