sharing recipes from one generation to the next
I love to make fruit preserves. The cupboard is laden with jam made from plums off friends trees, fragrant berries bought cheaply at the height of their season and apricots, like sunshine captured in a jar. We seem to make our way through the sweet fruit jams between seasons, but the abundance of fruit produced by my old potted cumquat tree means there is a huge backlog of luscious tart marmalade waiting to be consumed. Jam drops take on a new dimension when filled with marmalade, try it for yourself.
1 cup castor sugar
1 teaspoon vanilla essence
6 tablespoons milk
1 cup custard vanilla powder
3 cups SR flour
1/2 cup sesame seeds
1/4 cup jam or marmalade
Preheat the oven to 160C. Line baking trays with baking paper.
Cream the softened butter and sugar until white and creamy. Beat in the vanilla essence. Sift the flour and custard powder. Stir the flour into the butter in thirds alternating with milk. Mix to a firm dough. Rolls dough into balls, approx 2 teaspoons full each. Roll in sesame seeds to coat. Press a cavity into the top of each ball with your thumb. Spoon a small amount of jam into each cavity. Don’t overfill as the jam will spill over as the biscuits rise. Bake until the biscuits are golden and firm to touch, approximately 20 minutes. Cool on a wire rack, then store in an airtight container. Makes 5 dozen