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.
These 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 biscuits, you will need just a few simple ingredients:
- Butter – at room temperature
- Self-raising Flour
- Caster Sugar
- Custard Powder
- Vanilla Extract – you can also use vanilla essence
- Milk
- Raspberry Jam
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:
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.
Looking for more easy Classic Biscuit recpes? 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!
Nan’s Jam Drops Recipe
Equipment
- Baking Trays
- Electric Mixer
Ingredients
- 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.
Karen
Making this recipe now, however I’ve noted some issues. If you follow the instructions and use a tablespoon to scoop out dough into balls it only yield 13 biscuits not 24. And further on in the recipe you mentioned you used a teaspoon to scoop out dough balls and that the timing will therefore increase? Recipe is inconsistent and needs to be updated for clarification.
Mary
Grandsons hoovered up the batch I made and asked for the recipe so that they can make them themselves. Made half the batch with jam and the other half choc chip. Gone in seconds!! An order has been placed for some more at the weekend when I see them again at their football games. 🙂
Paulee
I would just like to add a bakers note here – put them in the freezer for 10 minutes before baking – they will keep their shape better and they will also become more “melt in the mouth” as the butter will have relaxed.
Ange
Absolutely scrumptious
Lola
Hi is there any way you have this recipe in ounces? Many thanks
Lauren Matheson
Hi Lola, no I don’t I’m sorry. You can find converters online though xx
Lynda birch
Hi Lauren thanks again for a great recipe jam drops I double the recipe instead of spoon end I used an egg perfect size for jam so thanks again
Lauren Matheson
Hi Lynda, thanks so much for your feedback, so glad you enjoyed them 🙂
Angela / Only Crumbs Remain
Mmm, these remind me so much of the ‘Jam Thumb Biscuits’ we used to make as children (and occasionally still bake now).
Angela x