I never really understood the pull of the quintessentially English biscuit tin until my first Jubilee in England. I remember being so pleased with myself for bringing home a commemorative tin filled with any number of fabulous biscuits and placing it with care inside the pantry….the moments spent waiting for my husband to return home and brew his after work coffee went by as slow as time could possibly move. And then he finally arrived, reached into the pantry and and uttered that single word that sent cringes up my spine, “charming“, his term for “Seriously, who lost all sense of taste and bought this?”. If it was not painfully clear to me before, it was crystal clear to me then that my husband is not a Royalist and not even a biscuit tin can win him over to the idea that it is endlessly fascinating to live in close proximity to a someone who can pull off a jewelled crown without looking like a 6 year old playing dress up. I waited a further 4 years until my daughter was born to mention the Jubilee, having someone in the house who could appreciated what it means to pull of a tiara meant that I could finally dust off that “charming“ biscuit tin and celebrate in moderate royal fashion by making jam cookies.
Jubilee Jam Cookies have become something of a tradition in our house, and that frightful biscuit tin is a running joke between my husband and I. Sadly, it went missing some time ago….so I suspect I am due for a new one, and this is the perfect year to hunt one down.
Making Jam Cookies is simple and rather moorish, especially if you find yourself standing by the oven when they come out…be sure to have your kettle on, they go swimmingly with a nice cuppa.
- Sugar Cookie Batter (either use the ready made batch from the store, or use my recipe)
- Confection Sugar (enough to sprinkle over the top)
- 1 Cup of Raspberry Jam (or any preserve you fancy)