I love a classic little recipe, and this one for Easy Jam Drops definitely fits the bill
Posted March 13, 2019, Updated March 13, 2024
Sometimes the most simple recipe can be the best, our grandparents and parents certainly never bothered with having a cupboard full of the latest and greatest ingredients to keep us feed and happy!
In fact almost every recipe from then contains the same few ingredients in a slightly different format – the end result was always great!
Jam Drops are definitely a classic, in fact I am sure I will hear from a lot of you what your variation is. Lovely light, soft buttery biscuit with a simple jam centre. You can get fancy and use different jams such as raspberry and apricot, lemon curd or even chocolate.
Today I am bringing the classic strawberry jam centre and I love it! Once the jam drop has cooked I add a little more jam to each centre while still hot as I like it to have a good amount of jam!
This recipe calls for creaming the butter and sugar, always so much easier to do this in a food mixer so good to know that before starting. The next thing is ideally you want to chill the dough for at least 30 minutes before you work with it.
It is a sticky soft dough, beautiful to work with but needs time to chill to make it easier to handle.
Then comes the important bit – what is your jam to drop ratio? I find that I prefer my jam drops smaller with a nice dollop of jam in them, if when they are baked yours spread or are a little bigger than you would have liked, while still warm you can add a little dollop more of jam.
But the biscuit itself is so lovely that it really doesn’t matter. The other tip is to have floured your hands as you handle the dough as it is sticky and this makes it easier to roll.
This recipe makes nearly 3 dozen jam drops, so that is sure to last a few days and they keep well to.
If you like the look of this recipe you can check out dozen more biscuit recipes HERE
Onto the recipe for Jam Drops! I hope you enjoy
Easy Jam Drops
Delicious buttery biscuits with a lovely sweet strawberry jam centre, these will become a firm favourite!
Ingredients
- 125 grams Butter, softened
- 3/4 Cup Caster Sugar, 170 grams
- 1 teaspoon Vanilla Essence
- 2 Eggs, medium
- 2 Cups Self-Raising Flour, 300 grams
- 1/2 Cup Strawberry Jam
Instructions
- In a food mixer cream together the butter and caster sugar for approximately 4 minutes until pale and creamy.
- Add the vanilla and combine well.
- Add the eggs one at a time and blend well.
- Add the self raising flour and mix until just combined.
- Tip the biscuit dough onto a large piece of plastic wrap, cover the dough and refrigerate for at least 30 minutes until it begins to firm up.
- Preheat oven to 180ºC Bake (355ºF).
- Prepare 2 baking trays with baking paper and set aside.
- With floured hands take walnut sized amounts of dough and roll into balls, place an inch apart on the try to allow for the biscuits to spread slightly.
- Repeat until trays are full. You will need to re-flour your hands several times as dough can be sticky.
- Flatten the balls slightly and indent each with a floured finger or a cork gently into each biscuit.
- Add the strawberry jam into each indent.
- Bake for 15 minutes, allow to cool for 5 minutes on the tray then cool further on a wire rack.
- If you would like to add a little more jam to each drop do this as soon as you remove them from the oven as it will blend in with the baked jam.
- Enjoy!
Nutrition Information:
Yield: 35 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 130mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
It is as easy as that! If you wish you can freeze half the dough for another day.
Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
Siouxsie Powell says
Can I half the recipe to make less
Lyn says
I made a batch this afternoon and they were beautiful.
Maureen says
Is this a crisp cookie or more cake like?
justamumnz says
More cake like. Softer
Joanna says
Just baked them for kids. Amazing like all your cookies, thanks!
justamumnz says
Awesome to hear
Louise says
Superb. Made a batch just now and they are really good.
justamumnz says
Great!
Sharon says
Hi. I don’t have self raising flour. Only plain flour. How much baking powder i need to add?
justamumnz says
To make your own self raising flour add 1 1/2 teaspoons of baking powder and a pinch of salt to a cup of flour.
Lynette Smith says
Love your recipes, thank you. One query please. Are oven temperatures mentioned for a fan forced or normal oven?
justamumnz says
Normal oven, conventional Bake