Jam Drops Recipe
These soft, tender cookies have a moist jam centre. We use a strawberry jam with a thick, firm consistency as runnier types tend to bleed into the biscuit.
Makes about 25 cookies.
130g butter, softened
112g (1/2 cup) caster sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
24g (2 tablespoons) cornflour
36g (3 tablespoons) self-raising flour (or 3 tablespoons of plain flour and 1/2 teaspoon baking powder)
150g (1 cup) plain flour
About 105g (1/3 cup) jam
Preheat oven to 170 degrees Celsius (150 degrees fan-forced).
Line 2 baking trays with baking paper.
Using an electric mixer or electric hand-beaters, beat butter or margarine, sugar and vanilla until pale and creamy. Add egg and beat until combined.
Sift in combined flours. Using a spoon, stir until all ingredients are combined. The dough will be very soft at this stage. Refrigerate dough for 20-30 minutes.
Roll heaped teaspoons of mixture into balls and place on lined baking trays. Make a deep indentation in the centre of each ball. We use the end of a spatula handle and dip it in flour before making each indentation.
Fill each indentation with 1/2 teaspoon of jam. Don't overfill the cavities or the jam will overflow during baking.
Bake for about 20 minutes, until biscuits are pale golden. About halfway through the cooking time, swap the trays around so the biscuits bake evenly (this is not necessary if you are using a fan-forced oven). Allow to cool on trays or a wire rack (beware of eating straight from the oven as the jam is extremely hot). Store cooled biscuits in an airtight container. © www.exclusivelyfood.com.au
14 Comments:
Yummmy! Your tip about refrigerating the dough is a good one. Nice even result. Took some to work and they loved them
I made these a bit bigger and used a melon baller to make the hollow for the jam to go. I ended up with 20 biscuits. Over the next 2 days my husband had 3, my son had 1/2 and I ATE THE REST. They are YUMMO. I couldnt resist them.
thanks for a great recipe.
Hi,
I alwasy have problem baking biscuit becoz i dun't know how to rolled the mixture into ball and place them onto the baking tray. they are alwasy too sticky and i end up very messy. Any tips as to how to roll cookies mixture into balls??
Thanks.
We refrigerate the dough until it is firm. Then it shouldn't be too messy when you are rolling it into balls.
Thank you!
I made them finally, and it's really not difficult at all, and very yummy!!!
Thanks a lot.
Hi amanda & debbie,
what brand of jam do you recommend for this recipe?
Hi Em,
We use Cottee's strawberry jam in these jam drops, but any jam with a thick, firm consistency should work well.
Mmmmmmmmm, very yummy indeed, our family inhaled them : D
I made these to take camping over the May Day weekend and they were gone on the first day. So yummy!
LOVE these jam drops! They taste like a dream but for some reason, even though I follow your recipe down to the last word, my biscuits end up expanding in the oven and look more like cookies than like drops per se. Do you have any tips to make them look as nice as yours? Thanks heaps in advance!!
Did the jam drops spread out and become too flat, or generally increase in size and become too big?
Do you know whether you made 25 jam drops?
Hi, sorry for the late response, the jam drops spread out and became too flat and I made enough for 25 biscuits.
We suggest that you try increasing the refrigeration time so that the dough is quite firm when going into the oven. If you used margarine or a soft butter blend, you could try using normal butter as it has a firmer consistency. If your jam drops took longer than 20 minutes to cook, your oven may be cooler than ours, and slightly increasing the oven temperature might help.
fantastic cookie dough, i actually use this as a base for other cookies, like choc chip...yum! they just work out perfectly every time.
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