Custard flavoured jam drops
I just adapted a recipe from Family Circle - Biscuits and Slices (step-by-step)
They came out fluffy and floaty-light, I was really pleased! This is the first in a series of attempts to actually use my rather large collection of recipe books for the New Year
Ingredients:
* 80g marge - I used Biona organic non-hydrogenated vegetable margarine (unsalted), as the recipe called for unsalted butter
* 1/2 cup caster sugar
* 1 cup white self-raising flour
* 2 tsp vanilla essence
* 4 tbs Alpro vanilla custard
* 1/3 cup corn flour
(the recipe specifed custard powder instead of corn flour and only 1/3 cup sugar, and less vanilla, plus 2tbs milk...if you can't get vegan ready made custard, you could try that instead)
* approx 2-3tbs jam/preserves (I used raspberry) for the topping
Method:
preheat oven to 180 degrees C. Line 2 baking trays with baking parchment.
1. Use electric beaters to combine the marge and sugar until they're fluffy, in a small mixing bowl. Add the vanilla essence and custard, and whisk in with the beaters.
2. Sift in the flour and cornflour, fold in with a spoon/spatula to form a soft dough. Roll about 2 teaspoons worth of mix lightly in hands to create balls. Place on prepared tray, leaving a gap of 2-3cm between them because they do spread a little.
3. make a little hole in the top of each ball with the round ended handle of a wooden spoon or similar (or I guess you could use your little finger) - it should go about halfway down. Put about 1/4-1/3 teaspoon of jam into the indentation.
4. cook for 13-15 minutes, transfer to a wire rack to cool.
I hope these turn out as well for whoever makes them as they did for me - mine were like clouds!(clouds tasting of custard and covered with jam, that is
)
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