Fig Jam Drop Cookies

Difficulty: Easy-Medium

Makes about 15 cookies


You would have seen my Fig Jam recipe that I posted yesterday. Since I have two jars of the stuff, I thought I would use some in my baking and make some Jam Drop Cookies. These are a little bigger than the ones you probably tried as a kid, but feel free to make them smaller if you’d like to. The jam works deliciously with the dough to make a childhood classic come back to life in your vegan adulthood!

Ingredients

  • 2/3 cup vegan margarine (I use Nuttelex)
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 1/4 cup plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons soy milk
  • 1/3 cup Fig Jam

Method

  1. Preheat oven to 180°C.
  2. Cream the margarine, sugar and vanilla in a large bowl.
  3. Sift in the flour and baking powder.
  4. Add the soy milk before mixing to form a dough.
  5. Using a tablespoon as a measure, roll the dough into balls and space out evenly on a greased tray (leave about 10cm between each one as they will spread!)
  6. Gently press down on each cookie with a spoon.
  7. Make an indent in each cookie with your finger and fill generously with jam.
  8. Bake in the oven for 15-20 minutes or until biscuits are golden brown.
  9. Allow to cool on the baking tray for about 10 minutes before transferring to wire racks to cool completely.

Chelsey

3 comments on “Fig Jam Drop Cookies

  1. Hamish on said:

    Wow, these look really yummy…all made from scratch too, I am impressed!

  2. Lindsay on said:

    Just made these. Used half nuttlex and half coconut oil. Turned out great 🙂

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