Friday, December 16, 2016

Jam Buttons (Jam Drops)

After making the mixed berry jam, I wanted to bake something with them so I decided to look at one of my old recipes: Jam Buttons. I used to make these biscuits all the time back in high school and share with my friends. But somehow... I stopped making them and I don't know why I did though... haha...

Jam Buttons
(makes 20 biscuits)

120g butter (softened)
100g sugar
1 egg
220g cake flour
some jam of your choice

  1. Cream butter and sugar until smooth.
  2. Add the egg and mix well.
  3. Sift the flour and mix until everything is incorporated.
  4. Chill the dough for 3-4 hours or overnight. This is an important step and I suggest not to skip this step. By chilling the dough, it is easier for you to handle when shaping the dough because it wouldn't melt in your hands. Moreover, by chilling the dough, it would allow the ingredients to combine together hence develop a better taste. And last of all, the biscuits will expand less during the baking process. With so many good reasons, don't skip this step and plan ahead with your time if you're making them.
  5. Take the dough out of the fridge. Divide the dough into 20 equal portions. From the video, if it is chilled for long enough, the dough doesn't change it's shape when you divide it. Shape them into balls.
  6. Using a wine cork, make a small indentation in the center of each ball then drop 1/4 teaspoon of jam in there. Remember not to be too greedy with the jam, they will overflow when they are baking in the oven. You can always top the biscuits with more jam after they come out of the oven.
  7. Bake in a pre-heated oven at 180֯ C for 12-15 minutes or until the jam starts to bubble. After baking, transfer onto a wire rack to let cool.
And here's the video!


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