There's only so much one can do with a jar of fresh, home made jam.
With all the Christmas cheer and festivities being full on at the moment, I thought it would only be appropriate if I made some sort of biscuit or cookie to celebrate.
I decided to have a go at making one of those "classics" of yesteryear, jam drops.
I think the last time I made jam drops was when I was in primary school for a home economics class!
They might not be "traditional" for this time of the year but they're a whole lot of fun!
If you can't work it out, they get their name because you "drop" a little jam in the centre of each biscuit prior to baking them.
The end result is a delicious shortbread like biscuit with a soft centre of jam.
Enjoy the jam drops and be sure to play around with different flavours and even shapes.
Jam Drops Recipe
- 125 g butter, softened
- 100 g sugar, caster or superfine
- 1 teaspoon vanilla extract
- 1 egg
- 200 g self-raising flour
- 115 g strawberry jam, or raspberry jam
- Pre heat your oven to 180 deg C and line two baking trays with baking paper.
- Using an electric mixer, beat the butter, sugar and vanilla extract until very light and creamy. Add the egg and mix until well combined.
- Proceed to sift the flour into the creamed butter mixture and fold everything together until you have a soft but useable dough. If you find it’s sticky add some flour a little at a time until you reach the correct consistency.
- Using floured hands shape a teaspoonful of dough into a ball and place on a baking tray a few cms apart. Using your floured index finger pierce the center of each ball to make a well. Spoon half a teaspoon of jam into each biscuit.
- Bake in the oven for 15 mins or until the jam drops are nice and golden (shouldn’t be more than 15 mins).
- Serve with milk, tea, coffee or eggnog.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul