If you’re missing the taste of summer, picnics and berries, these little delicious treats might be something for you.
We’re lucky enough to have massive raspberry bushes in our backyard, so I made mine with a raspberry-blueberry-cinnamon jam that I cooked at the end of the summer, but you can use any kind of berry-jam that you find in the store too.
~ 450ml flour
1 tsp baking powder
1½ tsp vanilla sugar
~ 2 tbs water
Raspberry jam for filling.
How to do it:
Take the butter out of the fridge a little before you’re going to use it and you’ll have an easier time making the cookies.
Set the oven to 200°C
Crumble the butter with the flour, sugar, vanilla sugar and the baking powder into fine little crumbles, then add the water to turn it into a solid dough. If it’s still crumbly, add more water, if it’s too sticky, add more flour.
Roll medium sized balls out of the dough and place them in the muffin cups (they will grow somewhat in the oven).
Push cavities in the balls and add a little spoon of jam.
Bake in the oven for about 10 min. Keep an eye on them so they don’t turn brown.
The smaller they are, the faster they will bake in the oven.
Enjoy them with a cup of coffee!