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 – we use real homemade jam and organic ingredients where possible. Those jam bikkies from the shops, have a look at what is in them next time you’re at the supermarket, it’ll shock you!

Related recipe:  vanilla bean paste
Related recipe: raspberry jam

 

June 1, 2019
  • 5m
  • 15m
  • 20m

Ingredients

  • 50 g raw sugar
  • 100 g icing sugar
  • 35 g cornflour
  • 250 g butter
  • 2 egg
  • 1 tsp. vanilla bean paste
  • 3 c self-raising flour
  • 1/4 c raspberry jam

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC and line two flat baking trays with baking paper, and grab your butter out of the fridge. It needs to be soft for this recipe.
  2. Add the raw sugar and blitz for 5 seconds/speed 9.
  3. Now add the butter (which should be soft) and mix 10 seconds/speed 4. Scrape down sides and repeat for a further 10 seconds.
  4. Add the icing sugar and cornflour and mix 5 seconds/speed 4.
  5. Add vanilla and eggs and mix 5 seconds/speed 4.
  6. Turn machine onto speed 1 and add the flour through the hole in the lid.
  7. When all added increase speed to 4 for 10 seconds. You might need to mix the last bit using your spatula.
  8. Roll teaspoon sized amounts into small balls and press an indent with your thumb to form a dent on the top of each one.
  9. Fill the hole with jam and bake in the oven for 15 minutes or until golden. Allow to cool on a wire rack.
  10. Store in an airtight container in the pantry. They freeze really well.

Traditional Cooking Method

  1. Preheat oven to 160ºC and line two flat baking trays with baking paper, and grab your butter out of the fridge. It needs to be soft for this recipe.
  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 until fully combined.
  5. Turn beaters down to slow and add the flour half a cup at a time. Mix until incorporated well. You may need to do this with a wooden spoon.
  6. Roll teaspoon sized amounts into small balls and press an indent with your thumb to form a dent on the top of each one.
  7. Fill the hole with jam and bake in the oven for 15 minutes or until golden. Allow to cool on a wire rack.
  8. Store in an airtight container in the pantry. They freeze really well.

Nutrition

  • 20