I got this recipe many years ago from my late grandmother who had a knack for producing light and flavorsome cakes and cookies.
These are small, melt in the mouth cookies that look pretty as well as tasting delicious – and I bet you can’t just eat one!
(Makes about 40)
- 170g butter or margarine
- 170g flour
- 55g confectioner’s sugar
- 55g custard powder
- 4-6tbsp strawberry jam (jelly)
- 75g plain dark chocolate
- 10g butter or margarine
Heat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Cream the margarine and sugar.
Add the flour and the custard powder and mix well.
Take small pieces of the mixture the size of small walnuts and form into small balls.
Place on greased baking trays, spaced well apart.
Dip your little finger into some flour and make a deep indent in the centre of each cookie, not quite to the base of the cookie.
Bake for around 20 minutes or until the cookies are a very pale golden colour.
Remove from baking trays, transfer to cooling racks and leave until cold.
Once the cookies are cold, melt the chocolate and 10g of butter or margarine in a bowl over a pan of hot water, making sure the bowl does not touch the water.
While the chocolate is melting, take small amounts of the strawberry jam and drop them into the cookie indents.
Once the chocolate is melted, take small amounts of the chocolate mixture and drop them over the strawberry jam so that you seal the indent.
Leave on the cooling rack to set.