A sweet jam drop biscuit recipe

jam drop biscuit recipe

If you like to keep the biscuit jar full but don’t want to spend a fortune making it happen, you’re going to want to add this jam drop biscuit recipe to your repertoire. Soft and buttery with a dollop of sweetness, what’s not to love about this morning tea delight?

I have four people in my family who constantly have their mitts in the biscuit jar, so not only does biscuit quality count, quantity does too. I’m pleased to report I made 40 biscuits with this recipe, which ought to keep my peeps happy for a few days. Fingers crossed.

jam drop biscuits ingredients


170g butter, room temperature
1 cup castor sugar
1 egg
2 cups plain flour
½ tsp baking powder
1/3 cup apricot and strawberry jam


  • Beat the sugar and room temperature butter together using electric beaters or a stand mixer. Beat until creamy and light in colour.

  • Add the egg and combine well.

  • Sift together the flour and baking powder, into the butter mixture. Combine over low speed or with a wooden spoon.

  • Place the dough into the fridge for half an hour. During this wait, preheat the oven to 170°C and line two baking trays with baking paper.

Jam droip biscuit recipe step 4

  • Roll a tablespoon of dough mixture into a ball and place on the tray. Repeat for all of the mixture.

Jam droip biscuit recipe step 5

  • Using the back of a measuring spoon, or a fingertip, make a small round indent in just the top of each biscuit ball. Use a small measuring spoon to put a little jam in the top of each one – a ¼ teaspoon is about right.

Jam droip biscuit recipe step 6

  • Bake the cookies for 10 minutes or until they’re just starting to turn from cream to gold. Let cool on the tray for five minutes before transferring to a wire cooling rack.

Jam droip biscuit recipe step 7

A warning – do not be tempted to taste a biscuit straight from the oven – jam is painfully hot in the mouth!

Make sure to browse our recipe archives for more great meal ideas and treats to try.


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