If you want a biscuit that’s delicious, moreish, scrumptious (ok you get our drift…)  then make these Jam Drops!  This version is additive free, you won’t find a synthetic artificial food colour in sight, and we use real homemade jam, not the additive-filled stuff from the supermarket.  Yep, you have a look what is in their biscuits next time you’re at the supermarket, it’ll shock you!

Related recipe:  Vanilla Bean Paste
Related recipe: Raspberry Jam

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day and help us improve a recipe if we need to. We look forward to reading what you think.

Jo and Tracey x

June 1, 2019
  • 5m
  • 15m
  • 20m

Ingredients

  • 50 g raw sugar
  • 100 g icing sugar
  • 35 g cornflour
  • 250 g soft butter
  • 2 eggs
  • 1 tsp. vanilla paste (recipe linked above)
  • 3 c self-raising flour
  • Raspberry jam (recipe linked above) for spreading on biscuits

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC and line two flat baking trays with baking paper.
  2. Add the raw sugar and blitz for 5 secs/speed 9.
  3. Now add the butter (which should be soft) and mix 10 secs/speed 4. Scrape down sides and repeat for a further 5 secs.
  4. Add the icing sugar and cornflour and mix 5 secs/speed 4.
  5. Add vanilla and eggs and mix 5 secs/speed 4.
  6. Now turn your machine onto speed 1 and add the flour through the hole in the lid.
  7. When all added increase speed to 4 for 10 secs. You might need to mix the last bit using your spatula.
  8. Roll teaspoon sized amounts into small balls and flatten with the back of a fork.
  9. Spread jam over tops of biscuit dough and bake in the oven for approx. 15 mins or until golden. Allow to cool on a wire rack.
  10. Store in an airtight container in the pantry. They freeze really well also.

Traditional Cooking Method

  1. Preheat oven to 160ºC and line two flat baking trays with some baking paper.
  2. Combine raw sugar and butter (which should be soft) and beat with hand beaters until soft and creamy.
  3. Add the icing sugar and cornflour and mix on medium for a further one minute.
  4. Add vanilla and eggs and mix on medium for one minute.
  5. Now turn your beaters down to slow and slowly add the flour. Mix until incorporated well. You may need to do this with a wooden spoon.
  6. Roll teaspoon sized amounts into small balls and flatten with the back of a fork.
  7. Spread jam over tops of biscuit dough and bake in the oven for approx. 15 mins or until golden. Allow to cool on a wire rack.
  8. Store in an airtight container in the pantry. They freeze really well also.

Nutrition

  • 20