Thursday, July 20, 2006

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.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

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. © exclusivelyfood.com.au

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


31 Comments:

Anonymous Anonymous said...

Yummmy! Your tip about refrigerating the dough is a good one. Nice even result. Took some to work and they loved them

4/8/06 9:39 pm  
Anonymous Anonymous said...

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.

18/6/07 12:45 pm  
Anonymous Anonymous said...

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.

19/7/07 8:40 am  
Blogger Amanda & Debbie said...

We refrigerate the dough until it is firm. Then it shouldn't be too messy when you are rolling it into balls.

19/7/07 2:02 pm  
Anonymous Anonymous said...

Thank you!
I made them finally, and it's really not difficult at all, and very yummy!!!
Thanks a lot.

23/7/07 10:43 am  
Anonymous Em said...

Hi amanda & debbie,

what brand of jam do you recommend for this recipe?

17/12/07 9:30 am  
Blogger Amanda & Debbie said...

Hi Em,

We use Cottee's strawberry jam in these jam drops, but any jam with a thick, firm consistency should work well.

18/12/07 9:55 am  
Anonymous Anonymous said...

Mmmmmmmmm, very yummy indeed, our family inhaled them : D

23/2/08 4:14 pm  
Anonymous Carlie said...

I made these to take camping over the May Day weekend and they were gone on the first day. So yummy!

6/5/08 11:15 am  
Anonymous Anonymous said...

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!!

16/6/08 12:41 am  
Blogger Amanda & Debbie said...

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?

16/6/08 3:07 pm  
Anonymous Anonymous said...

Hi, sorry for the late response, the jam drops spread out and became too flat and I made enough for 25 biscuits.

19/6/08 4:10 am  
Blogger Amanda & Debbie said...

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.

6/7/08 12:53 pm  
Anonymous Simone said...

fantastic cookie dough, i actually use this as a base for other cookies, like choc chip...yum! they just work out perfectly every time.

1/9/08 2:04 pm  
Anonymous jamie said...

hi, may i know if its possible to substitute corn flour with plain flour? thanks =)

13/10/08 4:09 pm  
Blogger Amanda and Debbie said...

The cornflour (cornstarch) could be replaced by plain flour, but the biscuits will have a slightly different texture.

13/10/08 5:38 pm  
Anonymous Anonymous said...

Thanks for the recipe! I made a batch of gluten free jam drops and they worked a treat. I just substitue the plain and self raising flour with GF equivalent. I did cut corners by mixing the butter and sugar in a blender than mixer. I made 2 batches so it was ready to roll when the kids got back from school. Only difference was that the biscuit didn't spread as much after baking. Any idea how long can I keep the extra dough in the fridge for?

12/12/08 12:16 am  
Blogger Amanda and Debbie said...

We have only ever refrigerated the dough for the 30 minutes specified in the recipe. However, it should be fine to keep it in an airtight container in the refrigerator for a day. For longer storage, you could try tightly wrapping the dough and freezing it.

15/12/08 11:11 am  
Anonymous Anonymous said...

my dough does not harden. any idea why?

2/1/09 7:36 pm  
Blogger Amanda and Debbie said...

Was your dough too soft to roll into balls? Did you refrigerate the dough for 30 minutes? Did you make any changes to the recipe?

8/1/09 11:24 pm  
Anonymous Anonymous said...

These cookies rock! I love the recipe as well its very easy to read and follow especially with the pictures.. I've bookmarked this page so that I can make them again...tomorrow...and the next day...and the day after
;)

29/4/09 7:07 pm  
Anonymous Jacqui said...

Another super easy recipe to make, that taste great! I made mine a bit to big though, so next time I will use smaller spoonfuls. Even though they turned out big, they still taste fantastic! Normally I burn things like this, but I followed your recipe exactly, and they came out just as they should of! Thanks =)

22/5/09 2:45 pm  
Anonymous Anonymous said...

Hi, I have recently discovered your website and LOVE your recipes. I have tried a couple of your biscuits (inc. the jam drops) and the seem to go brown on the bottom too early. If I leave them in for the suggested cooking time, they burn on the bottoms, but if I take them out once the bottoms are golden, the centre tastes like it needs a bit more cooking time. I have a large gas oven (not fan-forced)- would you suggest reducing the temp or cooking time? thanks again for the great recipes!

1/7/09 9:20 am  
Anonymous Anonymous said...

These work perfectly, was so easy to make very addictive!!!

21/9/09 3:55 pm  
Anonymous Anonymous said...

Oh! These jam drops (even though mine were more like cookies...) are so delicious! I made them to bring with me to my boyfriend's aunt, hope they'll love them too! :)

12/11/09 10:19 am  
Anonymous Anonymous said...

Another excellent recipe from you ladies!!! Thank you.

24/11/09 5:53 pm  
Blogger Leah said...

I loved these! Definitely bookmarked as a family favourite. I have blogged my results too :D

24/2/10 3:11 pm  
Anonymous Anonymous said...

Can any other sugar be used as a substitute for caster sugar?

3/4/10 4:29 pm  
Blogger Amanda and Debbie said...

Regular white sugar could be used instead of caster sugar.

22/4/10 4:00 pm  
Anonymous Anonymous said...

Made these bikkies yesterday and they were really good. Definitely need to use thicker jam as mine bled into the cookies. Unfortunately the jam I wanted to use got broken in an earthquake :(
I used the end of the handle of a rolling pin to make the indentations.
Super recipe, thank you!

3/10/10 10:57 am  
Anonymous Anonymous said...

I made these with lemon butter instead of the jam. ARGHHH! YUM!!!

2/6/13 9:02 pm  

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