Jubilees

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 30 mins Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours, to allow it to firm up. (30 minutes)

Recipe View 5 mins Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View 10 mins Roll the chilled dough into 1-inch balls. (10 minutes)

Recipe View 5 mins Roll each ball in the crushed cornflakes, ensuring they are well-coated. (5 minutes)

Recipe View 3 mins Place the cornflake-coated balls onto the prepared baking sheets, spacing them about 2 inches apart. (3 minutes)

Recipe View 3 mins Using your thumb or the back of a small spoon, gently make an indentation in the center of each cookie. (3 minutes)

Recipe View 5 mins Fill each indentation with about 1/2 teaspoon of your chosen fruit jam. (5 minutes)

Recipe View 15 mins Bake for 15-20 minutes, or until the cookies are lightly golden brown and the jam is bubbly. (15 minutes)

Recipe View 10 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)