Jam Drop Biscuits

Name: Jam Drop Biscuits
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24 servings
Cuisine: Australian
Ingredients: 125 g Unsalted butter; 110 g caster sugar; 1 tsp Vanilla extract; 1 large Egg; 225 g Plain flour; 2 tbsp custard powder; 1 tsp Baking powder; 0.25 tsp Salt; 100 g raspberry jam

Classic, buttery Australian biscuits baked until pale golden with a glossy dollop of sweet raspberry jam in the centre.

🇦🇺Australia· Western Australia

Prep: 15 min
Cook: 14 min
Total: 29 min
Servings: 24
Difficulty: Easy
Calories: 110 kcal

Ingredients

0 of 9 gathered

Servings

125 g Unsalted butter — softened at room temperature
110 g caster sugar
1 tsp Vanilla extract
1 large Egg — at room temperature
225 g Plain flour — sifted
2 tbsp custard powder — adds subtle colour and a melt-in-the-mouth texture
1 tsp Baking powder
¼ tsp Salt — fine table salt
100 g raspberry jam — or strawberry jam

Equipment

•Baking tray
•Baking paper
•Electric hand mixer
•Mixing bowl
•Measuring spoons
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 4.5 g
carbs: 17 g
fibre: 0.5 g
protein: 1 g
calories: 110 kcal

Instructions

1
Preheat the oven to 180°C (160°C fan-forced).
2
Line two large baking trays with baking paper.
3
Beat the softened butter and caster sugar in a bowl until pale and creamy.
4
Add the egg and vanilla extract, beating until fully combined.
5
Sift in the plain flour, custard powder, baking powder, and salt.
6
Fold the mixture gently with a spatula until a soft dough forms.
7
Roll level tablespoonfuls of dough into smooth balls and place onto prepared trays.
8
Use your thumb or the end of a wooden spoon to press a deep indentation into each ball.
9
Spoon half a teaspoon of jam neatly into each indentation.
10
Bake for 12 to 14 minutes until lightly golden around the base and edges.
11
Cool on the trays for 5 minutes, then transfer to a wire cooling rack to cool completely.

Chef's tips

Custard powder gives the biscuits a delicate crumb and golden hue, but plain flour works as a direct replacement. Do not overfill the indentations or the jam will boil over and burn onto the tray.

Ingredient substitutions

raspberry jam → strawberry, blackberry, or apricot jam
custard powder → cornflour (cornstarch) with an extra drop of vanilla extract

Storage

Store in an airtight biscuit tin at room temperature for up to 5 days.

Reheating

Jam drops are best enjoyed at room temperature and do not require reheating.

Common mistakes to avoid

•Pressing the indentation too deep so the dough splits or leaks jam onto the tray.
•Overbaking until dark brown, which dries out the tender biscuit base.