Brought you you by Kerrygold.
Let’s be honest, we’ve been absolutely spoilt for sun this year.
It was almost like living in sunny Spain for the last few weeks. Yes, we’ve been having a few days of rain but, sure look, the plants needed it and we’re excited for all the sunny days still to come over the summer. There’s nowhere the kids love to be more than outside in the sun so we’re planning hikes, trips to the beach, picnics to the park, you name it. And you know what that means – snacks. Lots of them, and baked snacks are the very best kind.
So we have a scrumptious recipe to share with you that everyone in the house will love. Trust us, you’ll be SUPER MUM for days, if not weeks, after this!
Chef Shane Smyth has a delicious cookie recipe that is guaranteed to keep the family happy, the best part is the ingredients are pretty basic and you probably have most of them in the cupboard already. And it’s a really simple recipe too so the kids can join in the baking fun along with you.
As part of the ‘At home with Kerrygold’ series, Shane is sharing the secrets behind this beautiful, buttery cookie but a word of warning… be quick or you may not get a look in yourself!
Check out all the details below and stay tuned to the Her Instagram page where there’s an exciting competition coming soon.
Happy baking!
What you’ll need:
For the cookies:
- 225g Kerrygold Pure Irish Salted Butter
- 140g caster sugar
- 1 egg yolk (M)
- 1 dash of vanilla essence
- 280g plain flour
- 2 tsp cornflour
- 1 pinch salt
- 100g berry jam
For the icing
- 150g icing sugar
- 2 tbsp water
Directions:
For the cookies:
- Preheat your oven to 190°C
- In a mixing bowl, cream the Kerrygold butter and sugar together until it is light and pale in colour
- Scrape down the sides and add the egg yolk and vanilla. Then mix to combine.
- In a separate bowl, sieve in the flour, corn flour and salt.
- Add the dry ingredients to the wet ingredients and mix until fully combined, leaving a soft dough.
- Divide the dough into 24 balls (you can freeze some of the dough at this point if you wish to make a smaller batch)
- Roll the dough between your hands to smooth out and place these balls on lined baking trays. Allow some distance between each cookie as they will spread during cooking
- Using the back of a teaspoon or a clean thumb, press into the centre of each cookie leaving a large indent. This will hold your jam (Make sure there are no cracks as the jam will leak out)
- Place these into the fridge for 30 minutes to firm up or in the freezer for 10 minutes
- Once rested and cold, spoon some berry jam into the centre of each cookie
- Place these into the pre heated oven and bake for 11 minutes
- Once lightly golden brown, remove from the oven and allow to cool (Please take care at this point as the jam is extremely hot)
For the icing:
- While the cookies are cooling, whisk together the icing sugar and water to make a thick paste
- Using a fork you can drizzle the icing over the cooled down cookies and serve
Check out Shane making these delectable cookies below:
Brought to you by Kerrygold
Each food expert that features on the #AtHomeWithKerrygold series, shares their tried & tested recipes that you will love to try. With different themed dishes including baking, BBQ & brunch ideas there is something for everyone in the family to enjoy.
You can find all of the At Home With Kerrygold recipes on Kerrygold.com and all the how-to-videos on Kerrygold’s Instagram
