Just the facts, ma’am.
Please excuse the brevity of this post. I just need to push out a recipe (for Jam Drops, no less!) so that you don’t think I’ve abandoned you.
I don’t know if I’ve mentioned it before, but I also use this blog as my own personal library of ‘things I’ve cooked before and am likely to make again – someday’. It’s also great to look back on what I’ve written and have a giggle – or sigh – about what was happening back then.I did originally intend to collate the recipes into a folder, decorated using my heap of scrapbooking supplies – papers, embellishments, stamps, mists, and the like, but that idea is still a germ of an idea that refuses to develop…
Sorry to ramble on…back to this latest recipe. I found it in Real Living, a magazine I’m regularly seduced into buying. So many gorgeous interiors with similarly gorgeous young occupants draped over the replica Eames furniture. I suppose these Jam Drops have a bit of a retro vibe, but that sort of thing is IN right now.
Oh, and there is still time to enter my Slow Cooker giveaway, courtesy of kitchenwaredirect.com.au. I will hopefully have another lovely slow-cooked recipe for you soon, but in the meantime, please enjoy these dainty Jam Drops with a cup of tea.
makes approx 20
½ cup rice flour
1/3 cup plain flour
¼ cup caster sugar
125g cold butter, chopped
pinch of salt
4 tblsp raspberry jam
1. Preheat oven to 160C/320F. Line baking trays with baking paper.
2. Sieve the rice flour, plain flour and caster sugar into the bowl of a food processor. Add the butter and salt, then process until the mixture forms a ball of dough.
3. Lightly knead the dough until it sticks together, then roll it out on a lightly floured surface to a ½ cm ( ¼ in) thickness.
4. Use a cookie cutter to cut shapes from the dough, and while the cutter is still in place, use the end of a wooden spoon to gently indent the centre of the cookie (keeping the cutter in place lets the cookie retain its shape). Re-roll out any offcuts, creating cookies until the dough is used up. Place cookies on the prepared tray, and fill the indent with raspberry jam.
5. Bake in preheated oven for30 minutes, or until light golden in colour. Cool completely on wire racks before serving. Store in an airtight container for up to 5 days.
recipe adapted from Real Living (May 2012)
Messy ingredients, including rice flour that comes in a box that doesn't seal properly, with the flour just loose in the box!
Combine the flours and sugar with the cold butter to form a dough.
The cookies are pretty when cut using a flower shape with a dab of jam in the centre.
The cookies are quite buttery, so the flower shape turns into a bit of a blob.
They taste fab, though!
Tabitha vs Henry Update
The Bitey Cat Awards
The nominees are:
Tabitha cat (top)
Henry cat (bottom)
Henry cat will leap up to take food from your hand - even when you don't have any food to give!
And those teeth are sharp!
Tabitha is not lacking in the fang department, either, but it's her claws that will do the most damage.
She is odds-on favourite to take out the Scratchy Cat Awards, so keep a lookout for it soon.