Allyson Gofton's Ube Jam Crazy Cookies

Author: Newstalk ZB,
Publish Date: Fri, 10 Jul 2026, 11:57am

Yam Jam Crazy Cookies

For a caramel flavour I used both white and demerara sugars which will also make the cookies browner in colour. For a more purple colour, omit the demerara sugar and use 1 cup caster sugar.

About 1/3 cup icing sugar, sifted

125 grams softened butter

½ cup caster sugar

½ cup lightly packed demerara or brown sugar

1 egg, lightly beaten

½ cup ube ube jam

1 ¾ cups self-raising flour

½ teaspoon baking soda

1 teaspoon purple food colouring, optional

1 teaspoon ube essence

Preheat the oven to 180°C. Set the oven rack in the middle of the oven. Line two baking trays with baking paper.

Sift the icing sugar into a bowl and set aside.

Beat the butter and sugars together until light. There is too much sugar for the creamed butter and sugar to become light and fluffy but do beat it well. The demerara sugar will not dissolve so it will remain granular in texture but be much softer.

Add the egg and ube essence and beat well. Add the ube jam. The jam is quite set, so it is best if you mash it first with a small potato masher of with a fork.

Sift the flour and baking soda together and beat in. Roll two tablespoonfuls of the mixture into balls and roll each ball in the icing sugar. Place on the prepared trays leaving plenty of room for spreading.

Bake in the preheated oven for 12-15 minutes. Cool on the tray for 2-3 minute before transferring to a cake rack to cool completely

Makes about 16