Post by demosthenes on Nov 6, 2014 13:27:58 GMT -5
Jammy Devils
Original recipe:
100g unsalted butter
75g caster sugar
1 egg, beaten
200g flour
3-4 large tablespoons jam
Preheat the oven to 180C. Cream together butter and sugar, then add the egg a bit at a time, beating well after each addition. Gradually stir in flour until a soft dough is formed. Stir in jam gently, just until you get a ripple effect.
Drop a spoonful onto a sheet pan or muffin tin. Top with half a small spoon of jam. Bake for 25-30 minutes in the top of the oven or until golden brown and bubbly.
My translated recipe:
scant 1/2 c. margarine
1/3 c. raw sugar
1 egg, beaten
1 c. flour
3 big spoonfuls jam
1/4 tsp nutmeg
1/4 tsp almond extract
Mix as above. In my opinion this is too much flour and the dough is stiffer than I would expect a "soft dough" to be, so I will reduce the flour to 7/8 cup next time (and may wind up on 3/4 cup as the proper amount). Bake at 350 in the top of the oven. Don't overcook - these are heavy and filling, which means they can turn into solid hockey pucks if you overcook.
Original recipe:
100g unsalted butter
75g caster sugar
1 egg, beaten
200g flour
3-4 large tablespoons jam
Preheat the oven to 180C. Cream together butter and sugar, then add the egg a bit at a time, beating well after each addition. Gradually stir in flour until a soft dough is formed. Stir in jam gently, just until you get a ripple effect.
Drop a spoonful onto a sheet pan or muffin tin. Top with half a small spoon of jam. Bake for 25-30 minutes in the top of the oven or until golden brown and bubbly.
My translated recipe:
scant 1/2 c. margarine
1/3 c. raw sugar
1 egg, beaten
1 c. flour
3 big spoonfuls jam
1/4 tsp nutmeg
1/4 tsp almond extract
Mix as above. In my opinion this is too much flour and the dough is stiffer than I would expect a "soft dough" to be, so I will reduce the flour to 7/8 cup next time (and may wind up on 3/4 cup as the proper amount). Bake at 350 in the top of the oven. Don't overcook - these are heavy and filling, which means they can turn into solid hockey pucks if you overcook.
