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Cookie Making Made Easy – Easy Butter Biscuits with Jam Filling

Instructions

  • 4 scoops plain flour
  • 2 scoops caster sugar
  • 250g softened butter
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 large egg, beaten
  • 4 tbsp raspberry jam

Instructions

  • Cut the butter into cubes and place in a mixing bowl.
  • Fill and level off 2 scoops of caster sugar using the sugar scoop, add to the butter and beat the mixture until light and fluffy.
  • Beat in the eggs and vanilla extract.
  • In a separate bowl fill and level off 4 scoops of plain flour with the flour scoop and combine with the baking powder, then add to the butter mixture
  • Stir together and work into a dough with your hands.
  • Turn the mixture onto a floured surface and knead into a ball. Cover in cling-film and allow to chill in the fridge for at least an hour.
  • Pre-heat the oven to 180°c/350°f/Gas Mark 4 and roll the cookie dough out onto a floured work surface to around 5mm thickness and cut out the cookie shapes by pressing the cutters into the dough.
  • Place on a baking tray and bake for around 10-12 minutes until lightly coloured and cool on a rack.
  • Once cooled, heat the jam gently in a pan and spread onto the flat side of a solid shaped cookie. Press the flat side of the cookies with the faces on top of the jam and serve.