Jelly and custard cookies

The jam-filled cookie centers tie the lovely custard and fruity flavours together perfectly.

Makes 30 | Takes 35 min

Ingredients

250g butter, softened

5ml (1t) vanilla essence

125ml (½ cup) icing sugar

375ml (1½ cups) cake flour

125ml (½ cup) custard powder

45ml (3T) apricot or raspberry jam (or a mix of the two)

Method

Preheat oven to 180°C. Cream the butter, vanilla and icing sugar together until light. Stir in the flour and custard powder to form a soft dough.

Roll balls into ping-pong sizes and place on a greased baking tray, leaving enough rising space in between. Flatten the balls to create a thick disc of dough. Make a small indent in the centre of each cookie with the back of a floured wooden spoon.

Fill the indents with jam. Bake for about 15-20 minutes until light golden. Cool on the tray.

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