Fig cookies
Ingredients
250 g butter at room temperature
95 g Dansukker Light Muscovado Sugar
1 1/2 tsp Dansukker Vanilla Sugar
270 g plain flour
1 tsp baking powder
1 pinch of salt
Fig jam
Instructions
Set the oven temperature to 200 °C.
Whisk together the butter, sugar and vanilla sugar until light and fluffy.
Combine the flour, baking powder and salt in a bowl, and carefully fold into the butter mixture.
Divide the mixture between 20 small muffin forms and press a small hole in the dough with a floury finger.
Fill the hole with fig jam.
Bake in the lower part of the oven for 14-16 minutes until light brown. Remove the cakes and leave to cool.
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