The calendar flipped over today, and in doing so, I caught a glimpse of Easter on the horizon. The cooler nights and even chillier mornings have also been hinting of its arrival, so I now have the official go ahead to arrange a festive display in the hallway with some treats on offer. This year we have a small wooden tree with pastel coloured eggs dangling from its branches, a bunny bowl filled with chocolate eggs and a favourite jug filled with lemon balm and pink blooms. Of course the next thing thoughts turn to is Easter baking, as there is something quite complementary about cooler weather and warm ovens.
A quick glance in our refrigerator at any time of the year will reveal several opened jars of jam each with various quantities depending on popularity. One of the best ways I know to consolidate this situation is to bake Jam Drops. These are buttery little biscuits with a well made in the centre of the dough to be filled with jam before they are baked. This week the wells were filled with raspberry and plum jam, but at other times apricot and fig jam have been equally delicious. These baking sessions are very rewarding because not only do I end up with a generous batch of biscuits for the week but also some lovely new jars to fill with spices and other dry pantry items.
Clean glass jars look appealing filled with dry goods. I prefer them to plastic containers as their individual sizes mean I always have the right storage capacity available. Using larger jars allows you to buy your food staples in bulk, which is economical and reduces continuous throw away small packaging. Jars are easy to clean, seal well and the contents are clearly visible. I have almost replaced all of my tiny spice jars with larger versions which are so much easier to dispense from. Labeling is important though, as a teaspoon of mixed spice rather than a teaspoon of cumin, makes quite a difference in a recipe!
So if you have butter, sugar, flour and an egg in your kitchen and a refrigerator that needs some space freed up then you have the makings of a wonderful batch of biscuits to kick off your Easter season.
125g butter, softened
½ cup sugar
1 ½ cups SR flour, sifted
- Preheat the oven to 160 degrees celcius
- Line baking trays with baking paper
- Cream the butter and sugar until pale and fluffy
- Beat the egg in to the mix thoroughly
- Fold the flour through the mix with a metal spoon – it will be quite stiff and will form into dough by the time the flour is mixed through
- Roll teaspoonfuls of the mixture into balls and place on the baking tray, leaving room for the biscuits to spread
- Using your thumb, press a well into the centre of each biscuit fall and fill with a small amount of jam. Don’t over fill or the jam will overflow onto the baking sheet.
- Bake for 10-15 minute or until nicely browned.
Makes 24 approximately