Jam drop biscuits

Chinese New Year is approaching and this year I have the opportunity to snap up some biscuit cutters from Malaysia from another member of MFLS group

 

They come with a recipe on the back for the cookie dough, but I adapted the recipe to make a small test batch (which easily made 40 cookies)

INGREDIENTS

125g softened butter

60g (1/4C) icing sugar

1 egg

185g (1 1/4C) plain flour

80g (1 pkt) custard flour

1/4t vanilla bean paste

Jam (I used pineapple, kaya and berry jams which were what I had on hand in the fridge)

METHOD

Cream butter and sugar together, add the egg and vanilla and whisk/mix thoroughly

Sift in custard powder and mix, then sift in the flour and mix slowly to just combine into a dough

Roll out the dough as a thick layer (I like to do this on a sheet of baking paper)

Use the biscuit cutter to cut the dough and press down the middle insert slightly to stick the dough so you can lift and transfer to your baking tray sheet

On the baking tray, press down the middle insert to "stamp" the imprint (this should flatten/widen the dough) and lift off the cutter leaving the dough on the baking sheet

Preheat the oven to 170C (fan forced)

Repeat (I bake 4 x 5 biscuits per tray) and then fill with jam

For the kaya and berry jam, just take a small amount of jam in a teaspoon and using another teaspoon push it off to drop into the centre

For the pineapple jam balls, hand roll the jam into a ball and place into centre

Bake for 15 minutes (edges should be slightly browned)

Eat straight away or store in an airtight container

PRODUCTS

The custard powder I had in the pantry comes in an 80g packet and I think it was already sweetened.  This biscuit turned out commercial level sweet to me and I probably would reduce the icing sugar if I made this again