… Strawberry jam cookies – La laîche …

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The recipe of these lovely jam cookies is altered from the recipe in one of the dessert collection cook books of Daiso. These mini cook books only cost 12HKD each and I brought a few of them to Sydney during my uni years. Miss bonbon and I used to make these cookies at her place and we added more and more strawberry jam to the cookies each time because the chewy texture of the jam after baking was so addictive. 
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We never really knew what the actual name of cookie was (I checked the cook book again and they call it “Fancy”), we decided to give it a French name “La laîche” (we just made it up.. none of us knew any French) and the reason will be kept as a secret 😛
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Straberry jam cookies (La laîche)
Makes around 40 pieces of cookies
Ingredients
… 170g cake flour
… 100g butter (soften)
… 70g icing sugar
… 2 egg yolks
… 1 tbsp milk
… 1/2 tsp baking powder
… a few drops of vanilla essence
… strawberry jam
Instructions
1) Preheat oven to 180*C
2) Using an electric mixer, beat butter with icing sugar until pale in colour and fluffy in texture
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3) While continue beating, add in egg yolks one by one then milk and vanilla essence
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4) Sieve in cake flour and use a spatula to fold and mix until well incorporate
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5) Line the baking tray with a baking paper
6) Put the mixture into a piping bag fitted with a star nozzle and pipe into stars *(around 4 cm wide) on the baking paper
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7) Use the back of a chopstick (or anything similar) to gently press down to the middle of each cookie to form a “little well”
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8) Spoon a bit of strawberry jam into each well
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9) Bake for 17-20 minutes (keep a close look on them after 15 minutes of baking and lower the temperature to 150*C if they are too brown)
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* A quicker but less fancy way of doing this is to use a spoon to spoon the batter onto the baking sheet without using a piping bag and a nozzle. This is how we used to do it all the time 🙂
* Baking time varies from 15 to 20 minutes depending on the sizes of your cookies and how crispy/ soft you would like them to be. I lowered the temperature to 150*C after 15 minutes of baking so that would stop browning but the moist would continue be drawing out of the cookies as I wanted them to be more crispy.
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