Ingredients

  • For the Cookies:
  • 225g Kerrygold Pure Irish Salted Butter 454g
  • 140g caster sugar
  • 1 egg yolk (M)
  • 1 dash vanilla essence
  • 280g plain flour
  • 2 tsp cornflour
  • 1 pinch salt
  • 100g berry jam
  • For the Icing:
  • 150g icing sugar
  • 2 tbsp water
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Directions

To watch Shane Smith cook these tasty jam drop cookies, click here.

 

For the Cookies:

  1. Preheat your oven to 190°C/170C Fan/ Gas 5
  2. In a mixing bowl, cream the Kerrygold butter and sugar together until it is light and pale in colour
  3. Scrape down the sides and add the egg yolk and vanilla. Then mix to combine.
  4. In a separate bowl, sieve in the flour, corn flour and salt.
  5. Add the dry ingredients to the wet ingredients and mix until fully combined, leaving a soft dough.
  6. Divide the dough into 24 balls (you can freeze the dough at this point if you wish to make a smaller batch)
  7. Roll the dough between your hands to smooth out and place these balls on lined baking trays. Allow some distance between each cookie as they will spread during cooking
  8. Using the back of a teaspoon or a clean thumb, press into the centre of each cookie leaving a large indent. This will hold your jam (Make sure there are no cracks as the jam will leak out)
  9. Place these into the fridge for 30 minutes to firm up or in the freezer for 10 minutes
  10. Once rested and cold, spoon some berry jam into the centre of each cookie
  11. Place these into the pre heated oven and bake for 11 minutes
  12. Once lightly golden brown, remove from the oven and allow to cool (Please take care at this point as the jam is extremely hot)

For the Icing:

  1. While the cookies are cooling, whisk together the icing sugar and water to make a thick paste
  2. Using a fork you can drizzle the icing over the cooled down cookies and serve

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