180 g butter softened to room temperature
220 g (1 cup) coconut sugar
300 g (2 cups) plain flour sifted
1/2 tsp baking powder
2/3 Tbsp Lana’s Garden Rhubarb Jam
Preheat fan-forced oven to 170 degrees Celsius
Grease and line two baking trays with baking paper.
Beat the sugar and softened butter with electric beaters or a stand mixer until light and fluffy.
Add the egg and continue to mix until combined.
Sift in the plain flour and baking powder. Stir gently to combine.
Roll the mixture into a small ball, approx. 2 teaspoons of mixture per ball.
Place the cookie balls onto the baking trays and use the tip of your finger to create an indent in the middle of the cookie dough that is deep enough to hold the jam, approximately half of the way.
Place Lana’s Garden jam into each indent, almost to the top. Do not overfill as the indent will become smaller as the cookies rise during cooking.
Place the trays into the fridge and chill for 30 minutes before cooking this will help them maintain shape but is not essential if you cannot wait that long.
Bake the cookies for approximately 10 minutes or until lightly golden. Let them cool on the tray a little before you transfer them to a wire rack to cool completely. Do not be tempted to pop a hot Jam drop into your mouth. The jam will be VERY HOT!
Recipe thanks to Dads_in_the_kitchen