Jam Drop Cookies
Serves 20 people
20 min prep
12 min cook
Mix and match your favourite Squeezy Fruit Preserve flavours with this easy cookie recipe.
Recipe by Naomi Toilalo, Whānau Kai and photography by Olivia Moore, That Green Olive
Ingredients
- 120 grams Huka one (caster sugar)
- 125 grams Pata kūteretere (softened butter)
- 1 Kiri rēmana (zest of one lemon)
- 2 tsp Wanira (vanilla)
- 1/4 tsp Tote (salt)
- 1 Hēki (egg, size 6)
- 185 grams Puehu parāoa noa (plain flour)
- 50 grams Puehu kānga (cornflour)
- 1/4 tsp Pēkana paura (baking powder)
- 10 tsp Your favourite Barker's Squeezy Fruit Preserve
Method
- Line a large baking tray with baking paper. Pre-heat the oven to 170 degrees.
- Add the pata kūteretere (softened butter), huka one (caster sugar), wanira (vanilla) and tote (salt) to a medium sized bowl. Using a hand mixer, whip on high for 3 minutes until light and fluffy in colour.
- Add the hēki (egg) and whip again for 30 seconds.
- Add in the puehu parāoa (flour), puehu kānga (cornflour) and pēkana paura (baking powder). Stir well.
- Mould in to 20 balls.
- Place them on the prepared tray, with a large gap in between each one. Squash the balls down with the palm of you hand and make a large dent in the centre with your thumb or with the round wooden handle. Make it large so you can fit heaps of preserve in.
- Fill each of the holes with the preserve.
- Bake for 12 minutes. Cool for 5 minutes before eating.
