These cookies are really fun and easy to make. They are a bit harder to press into if you have nails and I found that I had to call in Tylers help to make the imprints!
I made these cookies with a homemade strawberry jam, much like this one here, just without the vanilla bean. As long as the jam is a spoonable texture, you can use it. If it is too runny, you will end up with sticky cookies with jammy streaks. They will still taste great though!
The wholemeal flour in the cookies makes for a chewy cookie rather than being quite crunchy. For a crunchier cookie, you can add extra sugar and if it is not creamed completely, this will make for a really crunchy cookie!
I found that they spread quite a lot for little cookies. My tiny balls of dough, turned into pretty good sized snacks! Make sure you give them their space or you may end up with one giant cookie. Not that that is a bad thing
Follow my lead. . .
- 125g butter, softened
- 250g pure icing sugar
- 2 teaspoons boiling water
- 1/2 teaspoon vanilla bean paste
- 1 x 59g free range egg
- 1/4 cup plain white flour
- 1 cup wholemeal plain flour
- 1/2 cup wholemeal self raising flour
- 1/2 cup strawberry jam
- Preheat a fan forced oven to 160C. Line 2 baking trays with canola oil spray and baking paper.
- Using an electric mixer, cream the butter, sugar and boiling water until lightened in colour and fluffy. Add the vanilla bean paste and the egg and whisk until thick and creamy.
- Fold through the flours and set aside for 5 minutes.
- Roll into 2 teaspoon sized balls and place onto the oven trays, 5cm apart. Push a clean thumb into each cookie, forming a deep indent to fill with jam. Add 1/2 teaspoon of jam to each cookie and bake for 13 minutes or until golden brown.