Jam Drops Recipe
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.
Servings: 24 biscuits
Calories: 44kcal
Cost: $10
Equipment
- 2 x 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.
Nutrition
Serving: 0g | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg