Jam Drops

Name: Jam Drops
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 125 g Unsalted butter; 100 g caster sugar; 1 tsp Vanilla extract; 1 large Egg; 225 g Plain flour; 1 tsp Baking powder; 0.25 tsp fine salt; 1 tbsp Milk; 80 g raspberry jam

Golden, buttery Australian biscuits baked with a glossy pool of sweet raspberry jam in the centre. Crisp on the edges and delicately crumbly.

🇦🇺Australia· New South Wales

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 8
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 9 gathered

Servings

125 g Unsalted butter — softened at room temperature
100 g caster sugar — fine white sugar
1 tsp Vanilla extract — pure extract
1 large Egg — at room temperature, lightly beaten
225 g Plain flour — sifted
1 tsp Baking powder — fresh and level
¼ tsp fine salt — to balance sweetness
1 tbsp Milk — only if dough is crumbly
80 g raspberry jam — thick, seedless or seeded jam

Equipment

•baking trays
•baking paper
•mixing bowl
•electric hand mixer
•teaspoon
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 8 g
carbs: 28 g
fibre: 1 g
protein: 3 g
calories: 195 kcal

Instructions

1
Preheat the oven to 180C (160C fan-forced) and line two large baking trays with baking paper.
2
Beat the softened butter and caster sugar in a large bowl until pale and fluffy.
3
Add the beaten egg and vanilla extract, beating thoroughly until smooth and combined.
4
Sift the plain flour, baking powder, and fine salt into the creamed butter mixture.
5
Fold the ingredients together with a wooden spoon until a smooth, soft dough forms.
6
Mix in one tablespoon of milk if the dough feels dry or difficult to bring together.
7
Roll level tablespoons of dough into smooth balls and place them four centimetres apart on the trays.
8
Press a gentle hollow into the centre of each ball using your thumb or the back of a round teaspoon.
9
Spoon half a teaspoon of raspberry jam into each hollow without letting it overflow.
10
Bake for 12 to 15 minutes until the biscuit edges are lightly golden and firm.
11
Cool the biscuits on the baking trays for five minutes before moving them to a wire rack to cool completely.

Chef's tips

Do not overfill the hollows with jam or it will bubble over the sides during baking. If the dough softens too much during rolling, chill the balls for ten minutes before pressing the centres.

Ingredient substitutions

raspberry jam → apricot jam, plum jam, or strawberry jam
plain flour and baking powder → 225 g self-raising flour

Storage

Store in an airtight biscuit tin between sheets of baking paper at room temperature for up to five days.

Reheating

Enjoy at room temperature; reheating is not recommended as it softens the set jam.

Common mistakes to avoid

•Pressing too deeply into the dough ball, which creates holes in the base and causes jam to leak.
•Using melted butter instead of softened room-temperature butter, leading to flat, greasy biscuits.