Ingredients:
- 125g cream cheese
- 125g butter (soft)
- 1 cup sugar
- 2 tsp vanilla
- 1 egg
- 2 cups plain flour
- 2 tsp baking powder
- Rosella Jam (or just whatever you have floating around)
Method:
Cream butter, cream cheese and sugar until very pale (might take a few minutes, that’s okay). Add eggs and vanilla then flour and baking powder. Roll into ball, make hole in middle, fill with jam, bake at 180 deg cel until bottoms just start to brown. Be careful not to over cook these! They will be paler than the ‘normal’ jam drops. Do not wait for the tops to golden, just the bottoms. Dust with icing sugar.
The Ramblings:
The Isisford fishing competition is on this weekend and the jackaroos are heading down to ‘test their angling prowess’. I suspect this is code for ‘test the most effective can angle for speed consumption of brewed liquids’ however, either way, some biccies to take with them won’t go astray.
Yesterday I was so lucky to be given a jar of homemade rosella jam! It is beyond scrumptious and bringing back beautiful childhood memories. I decided it deserved a destiny more exotic than toast, and I had left over cream cheese… Match made in heaven!
Yesterday Matt brought me home two poddy lambs to raise (their Mum had died)! Sadly, one of them was looking quite sad this morning and has since passed on, however Bill, is sucking beautifully and already causing mischief, tottering around the garden chasing the cat. Poor Howa (like the brand of rifles….. Matt’s choice not mine…) is not so keen of the wooly wilderbeast that keeps sucking his ears and tail….
