Monday, February 25, 2008
Ginger Marmalade Cookies
3.5 oz butter
1/2 cup caster sugar
1 egg, lightly whisked
1 tsp vanilla essence
1 1/2 cups self-raising flour, sifted
Pinch of salt
1/4 cup ginger, lemon and lime marmalade
Preheat oven to 350 F. Line 2 baking trays with non-stick baking paper.
Melt butter in a saucepan over medium heat for 3 minutes or until brown. Set aside for 5 minutes to cool to room temperature.
Combine butter, sugar, egg and vanilla essence. Add flour and salt, and stir until just combined. Roll heaped teaspoonsful of mixture into balls. Place onto trays about 2 inch apart to allow room to spread. Flatten slightly with a spatula.
Use back of a teaspoon to make a small indentation in the centre of each cookie. Fill the indents with a little (about 1/3 tsp) of the marmalade.
Bake in preheated oven, swapping trays halfway through cooking, for 12-14 minutes or until golden. Set aside for 5 minutes before transferring to a wire rack to cool completely.