Jam Drops Recipes

JAM DROPS

Jam Drops image

Lovely soft biscuits (cookies) ideal for morning or afternoon tea. I find berry jam (jelly in US) gives the best flavour, eg raspberry, blackberry, fruits of the forest, etc, although you could use other flavours or probably even marmalade, etc. It's up to you whether you use smooth jam or a chunky conserve - I just use whatever I've got (these are a great way to use up all the almost-empty jars at the back of your pantry!) I usually make a mixed batch, half 1 flavour jam & half another, for variety. NB Aussie recipe - 1 cup = 250ml

Provided by westivan

Categories Drop Cookies

Time 35m

Yield 30 biscuits, 30 serving(s)

Number Of Ingredients 7

Ingredients

125 g butter
3/4 cup caster sugar
2 eggs
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon cream of tartar
2 cups plain flour (all-purpose flour)
jam (jelly)

Steps:

Cream butter and sugar.
Add eggs and beat well.
Add sifted dry ingredients and mix well. (The dough will be quite sticky).
Place teaspoonfuls approx 4cm apart onto a baking sheet either greased or lined with baking paper.
Make an indentation in the top of each biscuit (I use 2 teaspoons to "dig" a little hole) and fill with your choice of jam.
Bake at 180deg C for 15 mins or until lightly golden.
Cool on wire rack and enjoy!

JAM DROPS

Jam Drops image

This old fashion biscuits are more popular than ever. You don't need any special equipment to make these. This delicate pastry will melt in your mouth and using your favorite jam is just perfect combination. I keep mine in cookie jar on a counter top as they look so pretty but they somehow disappear quickly :)

Provided by Hanka

Categories Drop Cookies

Time 1h2m

Yield 15 biscuits

Number Of Ingredients 5

Ingredients

250 g plain flour
200 g butter, cut into small pieces, softened
100 g icing sugar
2 egg yolks
raspberry jam

Steps:

Preheat oven to 170°C.
Heap the flour and icing sugar on the work surface and make a well. Put in the butter, and mix with knife or small metal spatula.
When butter is almost incorporated add egg yolks and work the mixture with you fingers until you have a dough.
Using the palm of you hand, push the dough away from you few times until is completely smooth.
Roll into a ball, wrap in cling film and refrigerate for 30min.
Divide the dough into 15pc each about 40g.
Roll into a ball put on tray a press your thumb in the middle.
Fill with you favorite jam.
Bake 170C 10-12 minute.
Tip: I use Ziploc bag cut a small corner and pipe the jam into a hole.

Nutrition Facts : Calories 203.4, Fat 11.5, SaturatedFat 7, Cholesterol 50.6, Sodium 96.2, Carbohydrate 22.6, Fiber 0.6, Sugar 6.6, Protein 2.6

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