Jam drops are one of those old-school bikkies that have been baked for aeons as a quick and easy sweet treat. In fact, with 5 minutes prep and 15 minutes cooking, you can be munching on them in no time at all. As an added bonus, they look pretty, too!
How to make these easiest jam drops: key tips
When making the dough for these bikkies, remember to soften the butter to room temperature so it can be creamed with the caster sugar.
Roll the dough into a long log 3-4cm wide. One at a time, chop off a small piece, roll it into a ball, then place it on a baking paper lined tray and flatten slightly. Leave 2cm between each flattened ball for spreading. Use your thumb, the back of a spoon, or even a cork if you have one, to create a deep indent in the centre of all of the flattened balls, being careful not to go through the base.
Fill each indent with ½-1 teaspoon of jam, depending on the size of the hole. Don’t go crazy with the jam or it will bubble over the biscuit edge.
Bake the jam drops until they are very lightly golden – these won’t get completely golden like some other biscuits as they’re closer to a shortbread in consistency. Remember to cool these biscuits completely before anyone bites into them – jam gets super hot when it’s cooked and nobody wants a nasty surprise.
Key ingredients in these easiest jam drops
The dough used for these biscuits is quite soft, a bit like shortbread dough. If it crumbles a bit, just squeeze it together again without overworking it.
Raspberry jam is the typical jam used in jam drops but you can try others (see notes, below). The jam gets a kind of chewy caramelised top when it’s baked, which I think is the secret behind jam drops’ huge popularity.
Pop the kettle on, right now! These old-fashioned biscuit recipes are delicious for dunking into a cuppa, as are these classic biscuits we rediscovered deep in our archives.
This recipe was originally submitted by hannah_xx, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 2 eggs
- 3/4 cup Woolworths Essentials Caster Sugar
- 2 cups self-raising flour
- 125g butter
- 1/2 cup strawberry jam
Method
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Step 1Cream butter and sugar. Add eggs one at a time and beat in.
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Step 2Add flour and mix into a stiff dough.
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Step 3Break dough into small pieces, press hole in centre with a cork, and fill with jam.
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Step 4Bake at 180C for about 15 minutes.
Recipe Notes
Can I use any type of jam for the filling?
You can use any jam you like. Experiment with apricot, fig, raspberry or strawberry. You could even fill the centres with lemon curd or Nutella for a twist.
How do I store jam drops?
You can store these biscuits – in single layers between sheets of baking paper – in an airtight container in the pantry for up to 2 days. After this time, the jam will start to soften the biscuit.
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