Raspberry Jam Drops

I have an obsessive personality, and lately I have been micromanaging my apartment into the perfect blend of ‘accidental’ chic and purposeful perfection.

As a break from all of that, I decided to hop into the kitchen to make some jam drops.

First step is to gather up all the ingredients. Story about the butter – Simon Johnson left Echire butter that was 2 days before the expiry date on their shelves and we bought some unknowingly. As an apology they gave us a block of Lescure for free because there wasn’t any Echire left. Not complaining!

Vanilla from Heilala – supposedly award winning and whatnot. I haven’t tried out enough pastes to make a proper comment but seems good so far.

Also, in line with the chia craze, I got a bottle of raspberry jam with chia from Henry Jones & Co. Yes – I’m always searching for the new and novel. That makes this recipe vaguely healthy, no?

Ingredients (makes 15)

60g butter
40g icing sugar
80g self-raising flour
1 egg yolk
1/2 teaspoon vanilla paste
Raspberry jam

Method

1. Preheat oven to 160 Celcius (fan-forced).
2. Cream butter and sugar together.
3. Add egg yolk, flour and vanilla paste and combine.
4. Roll into small balls and press a circle into the center.
5. Spoon raspberry jam into the centers.
6. Bake for 15 minutes or until golden.

 

Photography

Lens: 60mm 2.8f
Processing: Lightroom 4
Props: Brown cardboard, wooden basket, baking paper and jam jar on a white stool