Ingredients For the Snack 250 g Plain Flour 135 g Caster Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 1 Egg 115 g Unsalted Butter (Cubed) 1 Pinch Sea Salt ½ tsp Ground Ginger 100 g Apricot Jam 30 ml Full Fat Milk * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Buttery Jam Cookies by Dan Serves 30 Total 22 minutes Oven Temp 180 °C - 12 minutes Difficulty Super Easy Chef Dorie Greenspan Method Cream the butter and sugar together. Beat the egg until combined and then add the vanilla extract and milk. Add the jam until combined. Add the flour, baking powder, salt and ground ginger and mix until a dough forms. Roll into balls and bake for 10-12 minutes and then leave to cool on a wire rack.