J is for Jammy Cakes
- Heat your oven to 200C static or 180C fan.
- Prepare two baking trays by lining them with non-stick baking paper. I also lightly sprayed the paper with some cooking spray just to be on the safe side!
- Place the flour, all spice & butter in a bowl & rub in the butter with your fingers until the mixture resembles bread crumbs. Stir in the caster sugar. TIP: I picked up a great trick from Mary Berry on her Great British Bake Off Masterclass the other day. A quick & easy way to soften butter if it's straight from the fridge is to chop it into cubes & place it in a bowl of luke warm water for 10 mins to soften before draining off the water. This works brilliantly & you can be getting everything else ready while you wait for the butter to soften.
- Mix the egg & milk together & stir into the mixture (or if you are following my advice, about now is when you're washing your hands, rolling up your sleeves & getting ready to mix in the liquid with your hands!).
- Add only enough of the liquid to make a stiff dough. Now, for my mixture I think the right amount would have been 3 tablespoons of milk so don't add the liquid all at once. Just see how your mixture is coming together.
- Divide the dough into 24 pieces (or thereabouts!). Roll each piece into a smooth ball & place on the baking tray.
- Use the handle of a wooden spoon to make a hole in each ball of mixture (don't make the hole right through though, just indent it enough to put the jam in).
- Place about 1/4 teaspoon of jam into the centre of each ball & then sprinkle the tops with a little granulated sugar.
- Bake for around 10 mins or until the cakes are a light golden colour. Remove from oven & cool on a wire rack.