A sweet jam drop biscuit recipe

Posted in Recipes.

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?

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  • Makes : 40
  • Prep time : 15 mins
  • Cooking time : 10 mins

Jam drop biscuit ingredients

  • 170g butter, room temperature
  • 1 cup castor sugar
  • 1 egg
  • 2 cups plain flour
  • ½ tsp baking powder
  • 1/3 cup strawberry jam
  • 1/3 cup apricot 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.
  • Roll a tablespoon of dough mixture into a ball and place on the tray. Repeat for all of the mixture.
  • 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.
  • 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.


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


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