6 ounces self raising flour
2 1 / 4 ounces fat
3 ounces castor sugar
some jam
3 3 / 4 dessertspoonful milk or milk + water
Cream the fat and sugar together until very soft and creamy.
Sift the flour and stir it in gradually, adding the milk or milk and water to make a moderately stiff dough.
Grease lightly twelve patty pans, and divide the dough into twelve equal portions.
Form each portion into a smooth ball, by rolling it in the hands.
Place a ball in each patty pan and pat it down with the fingers until quite flat, then dip the small finger or index finger, in flour and make 3 holes in each cookie, at an equal distance apart.
Drop a spot of jam into each hole, place the cookies on a baking sheet and put them into a fairly hot oven to bake. 15 minutes should be time enough to allow.
When cooked, loosen them from the tins and when cold, drop a little more jam into each hole if desired.
The " face " on each cookie will look very real if a spot of white is dropped in the corners of the "jammy" eyes.
For this a little mock cream may be used.
Variations:
Each portion may be rolled out into a circle with a rolling pin and a little jam dropped in the center. The edge is then dampened, drawn to the center and pinched together securely. This is then turned upside down, shaped up and flattened slightly and a cross marked on top with the back of a knife before baking
