It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation.  Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog.  All you have to do is choose a recipe, make it and blog about it on the specified date.  The only rule is to keep it a secret!  If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I got assigned the beautiful A Couple in the Kitchen, a blog full of amazing recipes!  You absolutely must visit their site!  I short-listed 3 recipes (all sweet this time): Blackberry Vanilla Cheesecake Ice Cream, Flourless Chocolate Walnut Torte with Pinot-Noir-Laced Strawberries and these easy and delicious Split-second Cookies that I decided to make.  They don’t take a split second to make, but they come together pretty quickly and they taste great.  You can use any flavour of jam you like (I used raspberry as that is what I had on hand, but I think strawberry or apricot would work great too!) and are a great afternoon snack with a cup of tea.  I cooked mine a bit longer than the original recipe and they still remained rather soft, so you may want to adjust the cooking time depending on how “liquid” your jam is.  They were firm enough to be eaten as cookies, but they could easily double up as pastries and be served with a fork!  Enjoy!

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Split-Second Cookies

Split-Second Cookies - how to make the most simple yet delicious jam filled cookies!

Course Dessert, Tea Time

Cuisine International

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Recipe adapted from A Couple in the Kitchen

Ingredients

• 250 gms – 2 cups all-purpose flour
• ¾ tsp salt
• ½ tsp baking powder
• 170 gms – 12 tbsp unsalted butter at room temperature
• 135 gms – 2/3 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 160 gms – ½ cup smooth jam

Instructions

1. Sift the flour and baking powder together and keep aside.
2. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy.
3. Add the egg and vanilla extract and keep beating until incorporated.
4. Add the sifted flour mixture and beat on low speed until the dough just comes together.
   
5. Put the dough onto a floured surface and form it into a disk.
6. Divide the dough into 4 equal portions roll each portion into a 25x2.5 cm – 10x1 inch log. Carefully transfer the logs onto 2 baking sheets lined with baking paper.
7. Using the handle of a wooden spoon (I used the handle of my spatula), make a 1.5 cm – ½ inch-wide and 1.5 cm – ½ inch-deep trough in the center of each log, leaving a 1.5 cm – ½ inch border at each end.
8. Place the jam in a piping bag (I used a spoon) and pipe the jam into each of the troughs.
   
9. Bake in a pre heated oven at 175°C – 350°F for about 25 to 30 minutes, or until until the cookie logs are light golden brown around the bottom edges.
10. Then remove from the oven and let them cool down on the trays for 15 minutes.
11. Then carefully transfer the logs to a cutting board and cut each log on the diagonal into 2.5 cm – 1 inch-wide pieces.
12. Transfer the cookies to the wire rack to cool down completely.
    
13. Store in an airtight container for up to 5 days.

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