Blueberry Jam Cookies

These blueberry jam cookies are soft, buttery treats with a sweet, delicious blueberry jam centre. Their richness makes them perfect for teatime, holidays, or any occasions.

For this recipe, we have used Lisa’s Farm Conserve Blueberry Jam, provided to us by one of our partners, Sunny Enterprises. This is a premium quality fruit spread made with ripe, juicy blueberries. It boasts a rich, deep purple hue and a naturally sweet, slightly tart flavour – great for spreading on toast, adding to pastries, or using as a topping for cheesecakes or cookies.

Makes: 15-17 cookies

Ingredients:

For the crumb topping

1 cup flour

¼ cup sugar

2 tbsp brown sugar

¼ tsp salt

¼ tsp cinnamon powder

¾ tsp vanilla essence

114g unsalted butter (cut into cubes, at room temperature)

For the cookies

227g unsalted butter (cut into cubes, at room temperature)

½ cup sugar

¼ cup powdered sugar (sifted)

½ tsp salt

2 large egg yolks (at room temperature)

2 tsp vanilla essence

2 cups flour

¼ cup Lisa’s Farm Conserve Blueberry Jam

Instructions:

1. First, prepare the crumb topping. Into a large bowl, add 1 cup flour, ¼ cup sugar, 2 tbsp brown sugar, ¼ tsp salt, and ¼ tsp cinnamon powder. Using a spatula, mix the ingredients together, making sure that the brown sugar is evenly distributed and there are no clumps.
2. Then, add ¾ tsp vanilla essence and 114 grams cubed unsalted butter. Using a spatula, fold in and mix all the ingredients until incorporated and the dough becomes a crumb-like texture. Then, cover the bowl and chill it in the refrigerator for at least 1 hour.
3. In another large bowl, add in 227 grams cubed unsalted butter, ½ cup sugar, ½ cup sifted powdered sugar and ½ tsp salt. Using an electric hand-held mixer, beat all ingredients together for 30-40 seconds on low speed.
4. Then, add in 2 large egg yolks, one at a time, and continue beating for another 30 seconds. Once the egg yolks have been incorporated, add in 2 tsp vanilla essence, and beat for 20 seconds.
5. Then, scrape down the sides of the bowl and add 2 cups flour. Fold the flour into the mixture until it is all combined and the dough comes together. This took us about 4 minutes. The dough should be soft and just slightly sticky, but not overly dry, hard or wet.
6. Line a tray with baking paper. To form the cookie dough balls, take about 1 ½ tbsp of the cookie dough and form it into a ball using your hands. Then, press the ball in between the palm of your hands and flatten it. It should be about 1cm in thickness.  
7. Place the flattened cookies on the baking sheet, leaving about 1-2 inches between each cookie. Chill the cookie dough in the refrigerator for 30 minutes.
8. Preheat the oven at 190 degrees Celsius for 10 minutes.
9. Once the oven is heated up, take the chilled cookies from the refrigerator. Place ½ tsp Lisa’s Farm Conserve Blueberry Jam in the centre of each chilled cookie. Then, sprinkle the chilled crumb topping on the dough around the jam (but not on the jam itself).
10. Bake the cookies at 190 degrees Celsius for 22 minutes, rotating halfway through, until the edges of the cookies and the crumb topping turns golden in colour.
11. Once baked, let the cookies cool down at room temperature for about 15 minutes before serving. Enjoy!