I wonder how many of us love keeping a pile of Cook books along side. I do and I am not proud of it. Who would ?? Keeping all those books in the cupboard inflates all the more urge to try on the recipes and then a failure to do so builds up slight frustration. Another hats off to all those working women out there who manages kids, work, home and then blogging as well. And lazy souls like me, just stare at the book shelf and make fake promises to myself to brush off the dust from them some day and try something from in.
There is one such book I bought from Oxfam the other day ” Baking for Beginners” which unlike its name has a lot of must do Baking recipes. After going through a few these Jammy Cookies held my gaze. They looked superbly crumbly in texture and since I wanted to have something with Jam for quite long, I baked them the same day.
The best thing about cookies is that most of them are very simple to prepare. The Preparation time is very less and almost each time, they turn out perfect .. Lets move onto the recipe and make another hopeful promise to use those books, some day 😉
What we need ?
- 1 cup All Purpose Flour
- 1 cup Whole meal flour
- 2 tsp Baking Powder
- 3/4 Cup butter
- 3/4 cup Sugar
- 1/2 cup Dried Cranberries
- 1 Large Egg, beaten
- 1 tbsp milk
- 4-5 tbsp Seedless Raspberry Jam
How to Make ?
- Preheat the oven to 190 degrees. Lightly oil a large Baking Sheet
- Sift the flour and the Baking Powder together into a large bowl, then tip in the grains remaining in the sieve.
- Cut the butter into small pieces. It is easier to do this when the butter is in the flour, as it helps stop the butter to stick to the knife.
- Rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the sugar and cranberries.
- Now, stir in the neaten egg and milk. Mix to form a firm dough, do not over knead.
- Divide the mixture into 12 and roll into balls.
- Place the dough balls on the baking tray , leaving enough space for expansion. Press the thumb into the center of each ball and , making a small hollow.
- Brush the top of the buns lightly with milk. Bake in a preheated oven for 20-25 minutes until golden brown.
- Cool on a wire rack and serve
- You can even use dried Apricots and Apricot Jam to turn these into Apricot Cookies
- Can be kept in Fridge for 3-4 days, Just micro them for 20 seconds before serving.
Off to Surabhi’s Go Bake,