Jam Drops

5 from 5 votes

An old-fashioned jam drops recipe.

Prep Time15

Cook Time17

Total Time32

Course: Dessert

Cuisine: Australian, British

Servings: biscuits

Calories: 106kcal

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.

Bring the butter and eggs to room temperature first to help the ingredients combine better and create a smoother biscuit mixture – meaning a better textured biscuit.
Chill mixture for 10 minutes before rolling into balls. This will make it a lot easier to roll the mixture into balls. Also place the baking trays into the fridge for 30 minutes before baking to help drops keep their shape during baking.
Don't overfill with jam. You want the jam to be contained in the indent rather than bubbling up, overflowing and running down the sides of the biscuits.