In Baking

Makes 20 – 24

  • 250g (1 cup) butter, softened
  • 60g (½ cup) icing sugar, sifted
  • 1 egg
  • 10ml Staffords Vanilla Extract
  • 2ml mixed spice
  • 2ml salt
  • 280g (2 cups) cake flour
  • 60ml (¼ cup) Staffords Apple Jelly
  • 60ml (¼ cup) Staffords Cranberry or Redcurrant Jelly


To serve:

  • icing sugar



  1. Preheat oven to 170°C and line a baking sheet with baking paper.
  2. Use an electric whisk to mix the butter and icing sugar together until, light and fluffy.
  3. Add the egg, vanilla, mixed spice and salt and mix again.
  4. Sift the flour over the mixture and gently combine. Chill the mixture in the fridge for 15 minutes.
  5. With floured hands roll tablespoonful’s of the dough into 2cm balls.
  6. Arrange the balls on the baking sheet or cookie tray, allowing room for spreading. Use your thumb or the back of a teaspoon, to make an indentation into the centre of each ball.
  7. Fill each centre with half a teaspoon of either the apple or cranberry jelly.
  8. Bake for 15 – 18 minutes, or until lightly golden brown.
  9. Cool for 5 minutes, before transferring to a wire rack to cool completely.
  10. Before serving, dust lightly with a little extra icing sugar.
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