Jam Drops
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
24 biscuits
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Calories
106 kcal
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Course
Dessert
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Cuisine
Australian, British
Jam Drops
Description
Jam Drops combine caster sugar, butter, milk, egg, plain flour, cornflour, baking powder, and a pinch of salt to form a smooth dough. After creaming the butter and sugar, the egg and milk are incorporated before folding in the sifted dry ingredients. Chilling the dough enhances texture and handling. The dough balls are shaped with a finger indentation filled with strawberry or raspberry jam. Chilling the shaped dough before baking helps maintain the cookies' shape during cooking. Baking at 170 degrees Celsius results in soft cookies with a pale golden finish and a jammy center.
The cookies balance buttery richness with the tart sweetness of the jam, creating a tender yet slightly crumbly texture. The cornflour contributes to a delicate softness, while the baking powder gives a light rise. This method ensures the jam stays in place and doesn't overflow onto the baking tray during baking.
These jam drops are suitable for teatime snacks or casual dessert and can be served alongside a cup of tea or coffee. Their moderate sweetness and soft texture make them appealing to both adults and children.
The notes recommend bringing butter and eggs to room temperature before mixing to help create a smoother dough. Rolling the chilled dough into balls is easier, and chilling the tray before baking assists in keeping the cookies' shape. Avoid overfilling the jam to prevent overflow and ensure neat baking results.
Ingredients
- ¾ cup caster sugar
- 115 grams butter
- ¼ cup milk
- 1 egg
- 1 ¾ cups plain flour (all purpose flour)
- ½ cup cornflour (cornstarch)
- 1 ½ teaspoon baking powder
- pinch salt
- ¼ cup strawberry jam or raspberry jam
Instructions
- Pre-heat oven to moderate (170 degrees celsius, fan-forced).
- Cream butter and sugar.
- Slowly add whisked egg and milk. Beat mixture for a few minutes.
- Sift dry ingredients and add to mixture. Stir well to combine.
- Place mixture into fridge for 10 minutes.
- Roll into small balls, with a little less than a tablespoon of mixture in each ball. Place balls at least 5 cm apart on a baking tray lined with baking paper.
- Use your finger to make a small indent in the top of each ball. Make a smaller indent if you prefer less jam and a larger indent if you prefer more jam. Fill the indent with jam, but do not fill past the top of the indent (otherwise the jam may spill over and run during the baking process).
- Place baking trays in fridge for half an hour.
- Once chilled, place in the pre-heated oven and bake for 17 minutes or until a pale golden colour.
- Allow to cool for 10 minutes on baking tray and then transfer to a cooling rack.
Notes
- Bring butter and eggs to room temperature before mixing to improve dough texture.
- Chill the dough for 10 minutes before rolling into balls to make shaping easier.
- After placing dough balls on trays, refrigerate for 30 minutes to help cookies keep their shape while baking.
- Fill the jam indent carefully without filling beyond its edge to prevent spills during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24biscuits
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 39mg | 2% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 134IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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