Makes 30
I get to bake these delicious and pretty tea cookies pretty often as Stefan loves them and wishes to always get them as snack at school. They are ready in no time which is crucial when having a kid around, anxious to get his hands on these biscuits as quickly as possible. You can store them in single layers between sheets of parchment paper, in an airtight container for up to 2 days.
125 g butter, softened
100 g (1/2 cup) caster sugar
1 tsp vanilla extract/paste
1 egg
190 g all-purpose flour
1 tsp salt
2 ½ teaspoon baking powder
flour, to dust
jam (raspberry, apricot, plum)
Preheat the oven to 365°F/180 °C.
Line 2 baking trays with parchment paper.
Using an electric mixer beat the butter, sugar and the vanilla in a medium bowl until pale and creamy. Add the egg and beat until combined.
Sift the flour, salt and baking powder over the butter mixture and stir until well combined.
Use lightly floured hands to roll teaspoonful of mixture into balls. Place on the prepared trays, about 5 cm apart. Press your lightly floured thumb in the centre of each ball and spoon 1/2 teaspoon of your favourite jam into the centre of each ball.
Bake in preheated oven for 15 minutes or until the biscuits are cooked through and light golden.
Remove cookies from the oven and set aside for 30 minutes to cool completely before removing them from the trays.
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