STREAMING NOW: Nom or Not

Myra's Jam Filled Biscuits

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“We used to spend many of our holiday's on a high country sheep station in NZ, and Myra McKinnon, the farmer's wife used to make these cookies (as a kid I would sometimes help her too) She, sadly is no longer with us. but I thought her recipe deserved sharing.”
READY IN:
55mins
YIELD:
20-26 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add eggs, then flour and baking powder.
  3. Roll into small balls, put onto a baking tray and pat out flat.
  4. Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
  5. Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: