Jam Drops
When it comes to biscuits, it doesn’t get much more classic than a good old Jam Drop! These cookies are just like little bites of heaven. A beautifully simple biscuit filled with a tiny dollop of jam. Ummm… talk about yum!
You can choose to fill your jam drops with any flavour jam you like. My favourite flavours are strawberry and raspberry, but choose whatever suits you best (or whatever you have in the cupboard!). To make the jam drops look perfect, pop the dough into the fridge to chill for at least half an hour before using. Also, make sure you use your knuckle or finger to press a hole into the top of the biscuit dough and then place just a small amount of jam into the hole. Don’t overfill it, or the jam will drizzle out as the biscuits cook and spread.
INGREDIENTS
METHOD
You can choose to fill your jam drops with any flavour jam you like. My favourite flavours are strawberry and raspberry, but choose whatever suits you best (or whatever you have in the cupboard!). To make the jam drops look perfect, pop the dough into the fridge to chill for at least half an hour before using. Also, make sure you use your knuckle or finger to press a hole into the top of the biscuit dough and then place just a small amount of jam into the hole. Don’t overfill it, or the jam will drizzle out as the biscuits cook and spread.
INGREDIENTS
- 250G UNSALTED BUTTER, SOFTENED
- ¾ CUP (165G) CASTER (SUPERFINE) SUGAR
- 2 TEASPOONS VANILLA EXTRACT
- 1 EGG YOLK
- 1 TABLESPOON FINELY GRATED LEMON RIND
- 2¼ CUPS (335G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED
- ½ CUP (160G) STRAWBERRY JAM
METHOD
- Preheat oven to 160°C (325°F). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add the vanilla, egg yolk and lemon rind and beat to combine. Add the flour and beat until a smooth dough forms.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm. Roll tablespoonfuls of dough into balls and place on baking trays lined with non-stick baking paper. Flatten slightly and press a finger into the centre of each biscuit to make an indent.
- Fill the indent with ½ teaspoon of jam. Bake for 15–20 minutes or until light golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 38.
- Tip: To ensure the biscuits don’t crack, make the indent in the dough quickly before it dries out.
