Recipe: Myra’s Jam Filled Biscuits
Description:
Take a journey to the high country sheep stations of New Zealand with these delightful jam-filled biscuits, lovingly crafted from a cherished recipe passed down by Myra McKinnon, a farmer’s wife whose baking prowess was legendary. These biscuits are not just a treat for the taste buds but also carry with them the nostalgia of childhood memories spent in the company of Myra, making them a truly special addition to any baking repertoire.
Recipe Details:
- Cook Time: 15 minutes
- Prep Time: 40 minutes
- Total Time: 55 minutes
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, New Zealand, Kid Friendly, < 60 Mins, Oven, Easy
- Aggregated Rating: 5 Stars
- Review Count: 6 Reviews
- Calories per Serving: 257.1
- Fat Content: 9.9g
- Saturated Fat Content: 6g
- Cholesterol Content: 45.5mg
- Sodium Content: 95.8mg
- Carbohydrate Content: 39.1g
- Fiber Content: 0.8g
- Sugar Content: 18.7g
- Protein Content: 3.1g
- Recipe Yield: 20-26 cookies
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Sugar | 1/2 cup |
| Eggs | 2 |
| Flour | 1 cup |
| Baking powder | 1 tsp |
| Raspberry jam | 300g |
Instructions:
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Cream butter and sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy. This step is essential for achieving that perfect melt-in-your-mouth texture.
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Add eggs, then flour and baking powder: Once the butter and sugar are well combined, add the eggs one at a time, mixing well after each addition. Gradually sift in the flour and baking powder, stirring until a soft dough forms.
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Roll into small balls: With clean hands, roll the dough into small balls, ensuring they are evenly sized for consistent baking.
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Place on baking tray and flatten: Arrange the dough balls on a baking tray lined with parchment paper, leaving some space between each one. Gently flatten each ball with the palm of your hand to create uniform discs.
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Make a hole in one of a pair: Using the lid of an essence bottle or any small circular object, make a hole in the center of half of the flattened dough discs. These will be the tops of your biscuits, allowing the jam to peek through.
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Bake: Preheat your oven to 350°F (180°C). Place the baking tray in the preheated oven and bake for 12-15 minutes, or until the biscuits are just starting to turn from a creamy color to a very light brown. Be careful not to overbake, as you want them to remain soft and tender.
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Cool and assemble: Once baked, remove the biscuits from the oven and allow them to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Once cooled, spread raspberry jam on the bottom halves of the biscuits, then sandwich them together with the top halves, allowing the jam to peek through the holes.
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Store: Store the jam-filled biscuits in an airtight container to keep them fresh. They are best enjoyed when served fresh, with the jam still slightly warm and gooey.
These Myra’s Jam Filled Biscuits are sure to evoke fond memories of simpler times and warm gatherings. Whether enjoyed with a cup of tea or shared with loved ones, they are bound to disappear quickly, just as they did on the high country sheep station in New Zealand. So why not whip up a batch today and savor the taste of tradition with every bite? 🍪
