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Jam drop biscuits was one of the first thing I baked when I first started baking. Its because of how easy it is to make, really helped me grew confident and developed my love of baking! Although you will have to excuse the look of this batch! I usually make really nice looking jam drops and just when I want to bake a batch to put on the blog, I stuffed it! This time I used the kind of jam that is a bit more runny than the one I usually use (a thicker and firmer consistency) so it spread a bit too much than it should after being baked……not very happy with their looks but they still taste good! They are crisp on the outside, soft and buttery in the inside!

A really quick and easy recipe to rip up some tasty biscuits! Best Serve on the day with a couple of tea! (or a glass of milk, but I dont really drink milk by itself so i will go the tea but milk is good too! haha)

Ingredients (Makes about 25 cookies)

  • 130g butter, softened
  • 112g (1/2 cup) caster sugar
  • 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
  • 1 large egg (we use eggs with a minimum weight of 59g)
  • 24g (2 tablespoons) cornflour
  • 36g (3 tablespoons) self-raising flour
  • 150g (1 cup) plain flour
  • About 105g (1/3 cup) jam

Method

  1. Preheat oven to 170 degrees Celsius (150 degrees fan-forced).
    Using an electric mixer or electric hand-beaters, beat butter , sugar and vanilla until pale and creamy.
  2. Add egg and beat until combined.
  3. Sift in combined flours. Using a spoon, stir until all ingredients are combined. The dough will be very soft at this stage. Refrigerate dough for 20-30 minutes.
  4. Roll heaped teaspoons of mixture into balls and place on lined baking trays. Make a deep indentation in the centre of each ball (use the end of a spatula handle and dip it in flour before making each indentation.). Fill each indentation with 1/2 teaspoon of jam. Don’t overfill the cavities or the jam will overflow during baking.
  5. Bake for about 20 minutes, until biscuits are pale golden.
  6. Allow to cool on trays or a wire rack (beware of eating straight from the oven as the jam is extremely hot).
  7. Store cooled biscuits in an airtight container.

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