Jam Biscuits

How do you eat your cream biscuit?Well,if it sounds like a silly question,I apologize but I'd really like to know.For me,it has to be split open,cream licked off and then have the plain biscuit there after.However much I try to act lady like and eat it like a normal biscuit,I find myself quietly move to a corner and eat it as I please.Especially Bourbon and Orange Cream biscuits.

So it was no wonder that when I thought of baking these biscuits,I dreamt of licking the jam off the biscuits and then popping them into my mouth..ah and that's what I apparently did after baking these!


I had bookmarked these Jam Biscuits from Anushruti's blog long time back.But as my bookmarked folder is already bursting at its seams,I totally forgot about it.Lack of snack items at home saw me looking for some simple cookie recipes which I could make and stock up.I had some Strawberry Jam in the fridge too,so the d-day finally arrived.




Jam Biscuits
Recipe adapted from Divine taste


Ingredients


Butter - 1/2 cup/100 gms,softened
Icing sugar - 1/2 cup/60 gms[I used powdered sugar]
Flour - 3/4 cup/100gms
Vanilla Custard Powder - 3/4 cup/100 gms
Cornflour - 4 tbsp/30 gms
Yogurt - 3 tbsp
Vanilla extract - 1/2 tsp


Method


Preheat oven to 150C.Grease/line a cookie tray.
In a big mixing bowl cream together butter,sugar and vanilla extract till light and fluffy.
In another bowl,mix together flour,custard powder and cornflour,set aside.
Mix in the dry ingredients into the creamed mixture along with the yogurt and form into a smooth round ball.
Pinch walnut sized balls from the dough and smoothen it between your palms.Poke a small hole on the cookie using your thumb,but be careful don't poke too deep.
Bake for 20-25 minutes or till the cookies become crisp and golden.
Cool on a wire rack.

In a microwave safe bowl,warm 1/2 a cup of strawberry jam[or any other jam of your choice]till it becomes spreadable consistency.Fill the cookie indentations with the jam and let it cool for a while till the jam sets and gets a shiny consistency.
Store in airtight containers.





How did we like it - A simple recipe with simple ingredients resulted in great tasting biscuits.I made two batches,one plain and one filled with jam and no prizes for guessing which one we liked better!The plain biscuits had a faint greasy after taste of custard powder,wonder why.Id like to know--Which brand of custard powder do you use?

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