A sweet jam drop biscuit recipe

Posted in Recipes.

Posted on July 24, 2017October 1, 2019 by Lexi Klaebe

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

Method

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.