Category: Cookies, Valentine's Day
Yields:
1 Serving
Difficulty: Easy
Prep Time: 1 Hr 25 Mins
Cook Time:
7 Mins
Total Time:
1 Hr 32 Mins
Welcome back to another delicious lactose free recipe. For this recipe I am making delicious little strawberry heart jam drop cookies.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
Adjust Servings
-
Cookies
- Jam
- Decorating
Instructions
- In a medium bowl add the margarine, vanilla, and sugar.
- Beat until pale and fluffy.
-
Add the egg and egg yolk. Mix well.
-
In a separate bowl sift the baking powder, flour, and salt twice. This is essential to removing any lumps.
- Tip the flour into the bowl with the margarine mixture.
-
Mix well making sure to scrape the sides of the bowl.
- Cover with clingwrap and place in the fridge for an hour to rest.
- Pre-heat your oven to 160°C (320 F) and line two trays with baking paper.
-
While the dough is resting, place the sieve over a small bowl. Place several tablespoons of the jam into the sieve and use a spoon to gently work the jam through removing the large lumps. Discard the lumps.
-
Place a few drops of the red gel food coloring into the jam and stir well.
- Spoon the jam into a piping bag.
- After the dough has rested you can start to measure out the dough. As these are mini cookies I used a half tablespoon spoon to get even quantities.
- Measure out a spoonful of chilled dough and roll into a ball,
-
Place the ball onto your baking tray. Grab your heart plunger and press it into the centre of the dough, making sure to go as far down as you can.
-
A shallow indent will cause the jam to leak out during baking. If you find the stamp is sticking too much simple dip the plunger into water before sticking it into the dough.
- Grab the piping bag. Cut a very small amount off the tip so you only let the smallest amount of jam through.
-
Pipe a very small amount of jam into the heart.
- Later you will be adding more jam but for this step its important to keep the amount low as the jam will bubble up during baking.
-
This is what happens when you don't create a deep enough indent in the dough and you overfill it with jam.
- Keep rolling out the cookies until you have filled a tray. Make sure to leave a gap in between them as they will spread and rise slightly during baking.
- Bake for 7 to 9 minutes until just starting to become golden on the outside.
-
Transfer the cookies onto a cooling rack to cool down.
- When the cookies have cooled down you can decorate and finish them.
-
Lightly dust the top of the cookies with icing sugar.
-
Grab the jam and fill up the cookies. This time you can go all the way to the top.
- To create a more sharp bottom to the heart simply grab a toothpick. Place into the jam and gently drag it down to a point.
-
Congratulations you have made the cutest mini heart jam drop cookies.
- Serve, devour and enjoy.
