Jam Drops

This classic Raspberry Jam Drops recipe is just like the one I grew up with. These biscuits are made with a simple egg free dough and they also contain custard powder for a delicious hint of sweetness. Both regular and Thermomix cooking instructions can be found in the recipe card below.

These classic easy biscuits are the perfect recipe to enjoy with you morning tea and coffee and they are also great in the kids lunch boxes too. This recipe can easily be doubled and you can freeze these biscuits – find more freezer friendly snack recipes here.

Jam Drops Ingredients

To make these classic Jam Drop biscuits, you will need just a few simple ingredients including: butter, self-raising flour, caster sugar, custard powder, vanilla extract, milk and of course, raspberry jam.

I do recommend using butter which has first been softened, as this will help the mixture to combine. The vanilla extract may also be substituted with vanilla essence if you wish.

Can you use other flavours of Jam for this recipe?

Yes, you most certainly can! These biscuits are also delicious made with Apricot or Strawberry Jam. You can even use Marmalade or Lemon Curd if you prefer.

How to Make Jam Drops:

Please note you will find the full regular and Thermomix cooking methods in the recipe card below.

There are just a few simple steps for putting this Jam Drops recipe together:

Step 1. Combine the butter and sugar until smooth and creamy.

Step 2. Add the milk and vanilla extract and mix through.

Step 3. With your mixer on a low speed, add the self raising flour and custard powder and mix until a dough forms.

Step 4. Use a teaspoon to scoop up the dough and roll into balls. Place onto a baking tray.

Step 5. Make a small indent in the centre of each ball and place a tiny amount of jam into it.

Step 6. Bake!

Tips for the BEST Jam Drops:

Don’t be tempted to flatten your dough, the mixture will flatten and spread while baking.

To make the indent in the middle of the dough, I use either my knuckle or the end of a wooden spoon.

It’s important to not add too much jam to the centre of the dough, you want to add just a small amount as otherwise it can bubble and spread while baking.

If you are making these biscuits in a hot climate, you can pop the dough into the fridge to chill for 20 minutes before rolling into balls.

For the biscuits pictured in this recipe, I used a teaspoon to scoop up heaped balls of dough.

If you wish to make larger biscuits (the cooking time will increase), you can use a tablespoon to scoop up the dough.

These biscuits can be frozen.

To store, place in an airtight container and enjoy within 7 days.

Frequently Asked Questions

You might also enjoy:

• Easy Anzac Biscuits
• Coconut Biscuits
• Oat and Raisin Biscuits
• Four Ingredient Caramel Biscuits | An Easy Snack Recipe!
• Honey Biscuits Recipe | Just 5 Ingredients!

Looking for even more?

You can find delicious and easy biscuit recipes in our books and eBooks, shop the range here.

Jam Drops Recipe

Lauren

This classic Raspberry Jam Drops recipe is just like the one I grew up with. These biscuits are made with a simple egg free dough and they also contain custard powder for a delicious hint of sweetness.

4.67 from 30 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 35 minutes mins

Course Snacks

Cuisine Australian

Servings 24 biscuits

Calories 44 kcal

Equipment

• 2 x Baking Trays
• Electric Mixer

Ingredients

  

1x2x3x

• ▢ 80 grams butter softened
• ▢ ⅓ cup caster sugar 80 grams
• ▢ 2 tablespoons milk 30 grams
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup self raising flour 150 grams
• ▢ ⅓ cup custard powder 50 grams
• ▢ ¼ cup raspberry jam

Instructions

 

• Preheat your oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
• Place the softened butter and sugar into the bowl of an electric mixer and beat together until the mixture is light and fluffy.
• Add the milk and vanilla essence and continue to beat until combined.
• Add the sifted flour and custard powder to the bowl and on a low speed, mix together until a soft dough forms.
• Roll heaped tablespoons of the mixture into balls and place them onto the baking trays.
• Use the end of a wooden spoon or you knuckle to make an indent in the centre of the balls.
• Fill each hole with a little bit of raspberry jam.
• Place the baking trays into the oven and bake for 12 minutes.
• Carefully remove the trays from the oven and allow the Jam Drops to cool on the trays for 5 minutes before carefully transferring to a wire rack to cool completely

Thermomix Instructions

• Preheat your oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
• Place the butter and caster sugar into your Thermomix bowl and mix for 30 seconds, speed 3.
• Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3.5.
• Scrape down the sides of the bowl and add the milk, vanilla extract, self raising flour and custard powder. Mix for 10 seconds, speed 3.
• Scrape down the sides of the bowl and mix for a further 10 seconds, speed 3 until the dough comes together.
• Roll heaped tablespoons of the mixture into balls and place them onto the baking trays.
• Use the end of a wooden spoon or you knuckle to make an indent in the centre of the balls.
• Fill each hole with a little bit of raspberry jam.
• Place the baking trays into the oven and bake for 12 minutes.
• Carefully remove the trays from the oven and allow the Jam Drops to cool on the trays for 5 minutes before carefully transferring to a wire rack to cool completely

Notes

Don’t be tempted to flatten your dough, the mixture will flatten and spread while baking.

To make the indent in the middle of the dough, I use either my knuckle or the end of a wooden spoon.

It’s important to not add too much jam to the centre of the dough, you want to add just a small amount as otherwise it can bubble and spread while baking.

If you are making these biscuits in a hot climate, you can pop the dough into the fridge to chill for 20 minutes before rolling into balls.

For the biscuits pictured in this recipe, I used a teaspoon to scoop up heaped balls of dough.

If you wish to make larger biscuits (the cooking time will increase), you can use a tablespoon to scoop up the dough.

These biscuits can be frozen.

To store, place in an airtight container and enjoy within 7 days.

Nutrition

Serving: 0gCalories: 44kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 6mgPotassium: 16mgFiber: 1gSugar: 5gVitamin A: 8IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Keyword Jam Drops, Thermomix Jam Drops

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!