School holidays always bring a few requested baking projects from the big kidlets and these summer holidays are no exception.
Fuelling the requests has been a new recipe book Ella received for Christmas from Grandma & Pop, ‘The Kooky 3D Kids Baking Book’. The 3D option is a bit of a head spin but both Blake and Ella found quite a few recipes to get creating with.
Generally I only need one small nudge to bake so when the kidlets make a request I do everything in my power to make it happen, sometimes it may mean waiting a few days until we get our next home day but it does happen.
Ella was up first, her request was Jam Drops, simple and straight forward but oh so mouth-wateringly tasty!
Jam drops bring fond memories of visits to my beautiful late Nanna L’s house, the rows of jars lined up along her benches with one of those jars almost always containing ‘Jam Drops’. This little recipe Ella discovered would come a close 2nd to those delicious biscuits of Nanna’s. I just love how food can do that, trigger a memory, a smile, a little piece love that never leaves your heart xxxx.
Watching the kidlets enjoy baking time in the kitchen makes me beam a big smile (they DO take after me a little bit!), the bonus being when we have a visitor the first thing that gets offered are the products of the kidlets creating efforts, for the record you don’t get the option to decline, it’s an eat eat situation my friends.
Here’s how our little Jam drop Baking session unfolded……
And a Jam free option, ‘SPRINKLES’ just in case jam doesn’t float your boat, we have one of those in this house
Jam Drops Plus Some Sprinkles
- 250g butter, cubed at room temperature
- ¾ cup caster sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2½ cups plain flour
- 1 teaspoon baking powder
- ¼ cup jam (we used approx. 1 tablespoon of apricot and 1 of three berry jam)
- Note: keep a little extra jam reserved for after the biscuits have come out of the oven, we topped ours up a little to pretty them up.
- Optional extra ½ cup of hundreds and thousands/sprinkles (if you're not a jam fan)
- Preheat oven to 160C (Fan forced) 170C without.
- Line 2 large baking trays with baking paper.
- Using electric beaters increasing to high speed, beat the butter, sugar and vanilla until light and creamy. Add the egg yolk and beat until combined.
- Sift flour and baking powder over the butter mixture. Use a wooden spoon or beat on low speed until mixture comes together.
- Roll heaped teaspoons of mixture into balls. Place onto prepared trays and flatten very slightly.
- Note: If you're doing the Sprinkle option press one side of ball into sprinkles first and then flatten on tray. Space 3-4cm apart.
- For Jam Drops....
- Using your thumb or the end of a round handled utensil make a deep indentation in the centre of each ball. Fill each hole with jam but don't overfill or it will bubble everywhere during the baking process (you can always top them up once they're out of the oven ;)
- Bake 18 minutes or until lightly golden.
- Leave cookies on the trays for 5 minutes, then transfer to a wire rack to cool.
- Store in an airtight container for up to 1 week.
Done some baking with the kidlets these holidays? I’d love to hear about it.
Had any precious memories triggered by food?
Stay tuned I’ve got another kidlets in the kitchen post coming your way later this week but this time with Blake and it’s for some little savoury treasures.