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jam drop biscuits on a benchtop
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4.58 from 7 votes

Nan's 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.
Prep Time20 mins
Cook Time12 mins
Total Time35 mins
Course: Snacks
Cuisine: Australian
Keyword: Biscuits, Freezer Friendly, Thermomix
Servings: 24 biscuits
Calories: 44kcal
Author: Lauren

Equipment

  • Baking Trays
  • Electric Mixer

Ingredients

  • 80 grams butter softened
  • cup caster sugar 80 grams
  • 2 tablespoons milk 30 grams
  • ½ teaspoon vanilla extract
  • 1 cup self raising flour 150 grams
  • 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.
    dough for jam drop biscuits
  • 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.
    jam biscuits on baking rack
  • 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.
    dough for jam drop biscuits
  • 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
    jam biscuits on baking rack

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

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