There is not much that is nicer than jam drops with a cup of tea. There is something so very lovely about homemade biscuits and jam drops are particularly homely and comforting.
I adapted the recipe for Donna Hay’s Jam Drops from Modern Classics Book 2
- 180g butter
- 1 cup of caster sugar
- 1 tsp vanilla essence
- 2 cups of plain flour
- 1/2 teaspoon of baking powder
- jam (lots of jam) I used raspberry but any kind you like.
Begin by preheating the oven to 180˚. In a large mixing bowl, cream the butter with the vanilla. Add the sugar and beat well. Add the egg and beat well. Sift in the flour and baking powder and mix to form the dough.
Roll two teaspoons of mixture into a ball, and place well spaced on baking trays. Flatten the dough balls, and press your thumb into the centre to form an indentation. Fill the hole with jam.
Bake for 10-12 minutes or until golden. Add a little extra jam while they are still warm. Place on wire racks to cool.
The secret to lovely jam drops is to add extra jam after they are baked and not too much before. Baking jam makes it a little chewy and can leave the drops looking a bit shite, but add a small dollop of jam straight after they come out of the oven and they end up jammy and delicious.
Of course a sprinkling of icing sugar is always nice.