This is another use for that jar of Rhubarb Jam that's sitting in the fridge. I'm quite fond of these types of cookies, having made them with various types of jam - the cooking caramelising and giving a chewy texture to the jam that is a perfect match to the rich butter cookie base.
Jam Spiral Cookies
250 grams plain flour
½ teaspoon baking powder
125 grams caster sugar
125 grams butter, softened slightly and cubed
2 eggs, lightly whisked
½ teaspoon vanilla extract
Jam - use your favourite
Sift the flour with the baking powder and add to the bowl of a food processor. Add the sugar and briefly process to mix. Add the butter and process until the mixture resembles breadcrumbs.
Whisk the eggs with the vanilla extract and slowly add to the mixture. Process until the dough starts coming together to form a ball.
If you prefer you can do this all by hand.
Turn out onto a board and knead briefly to form a smooth dough - press out to form a thick rectangle (this makes it easier to roll to the right shape). Wrap in plastic and store in the fridge for a few hours to harden slightly.
Roll out onto a sheet of baking paper to form a large rectangle 25cmx35cm.
Spread the jam evenly over the dough.
Using the baking paper as a guide, roll the dough from it's longest side to form a tight roll.
Once the roll is formed, use the baking paper to form a cover around it, screwing the edges to tighten the roll. Then wrap this in foil and store in the fridge. You'll need to rest it awhile to firm up the dough and make cutting easier.
When it's time to make the cookies take it out and slice into roughly 1cm/½ inch thick cookies.
You should get about 24 cookies from this roll.
Preheat the oven to 180°C/350°F and arrange the cookies on baking paper lined trays - do leave room for spreading. Cook until the cookies are golden, approximately 15-20 minutes. Cool on wire trays.
Dust with icing sugar before serving.
Tagged with Cookies