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Addictive bite size Apricot jam filled cookies that will make your taste buds burst!
This makes about 18-20 bite size cookies ! You will have more jam left over to use for a next batch fyi.
Ingredients
1 jar of Apricot jam 250 ML
3 apricots diced up (1/2 cup)
1 1/2 cups (200 grams) flour
1 egg room temp
1/4 cup (50 grams) sugar
1 tbsp vanilla extract
3 1/2 tbsp neutral oil (50 ml)
pinch of salt
1 1/4 baking powder (4 grams)
note that you can swap apricots for any fruit at all! your choice! blueberries and blueberry jam, or some diced apples with apple jam or diced strawberries with berry jam... you get the point!
Directions
Start by greasing and lining with parchment paper a baking sheet and preheat the over to 350 FH (180 celsius)
1: start by warming up the jam over low/medium heat just to reduce the jam even more and get a touch more thick and develope a deeper flavour profile- do this for about 5-8 mins. You will see as it low bubbles it will thicken and be able to coat the back of a spoon- you will add the fresh diced apricots anytime you want- we added them in early so they were softer but you can add them in midway or towards the end if you want to keep more of a bite-
add to a heat proof bowl to cool and set aside to make the dough
NOTE: you can totally skip this step and simply add the diced fruit into the jam and fill the cookies as so as well- as long as your jam is a thick consistency and holds well- you are good to go!
2: sift your flour in a large bowl
3: in a separate bowl whisk together the sugar, vanilla and oil until the sugar has majority disolved. then add in the baking powder and whisk again.
4: gradually add in your sifted flour and mix with a spatula slowly until majority incorporated. Once it is too hard to continue by spatula, finish off with your hands.
the consistency resembles that of a play dough, soft yet not overly wet nor dry.
This dough does not need to rest at all, it can be rolled out straight away.
roll out the dough in between two parchment sheets to the desired thickness you want for your cookies- we did 1/4 of an inch which holds the jam well without being too overly thick.
5: now begin to have fun making any shape you wish! double layers or a folded open shell look, no matter what they come our delicious! just be sure to spoon in just enough without overflowing them.
6: bake for 15-18 mins until very light golden. let them cool on the pan before adding to a cookie platter. you will see the jam ends up turning more into a sticky & gooey filling, so good!!! have fun dusting with some powdered sugar.
they are so soft, and scrumptious! the perfect one bite treat the whole family will enjoy and that ooey gooey goodness as a filling will surely satisfy your sweet tooth! yum :)
As always, thanks for watching & continue to Love What UEAT
Nancy & Franca
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