The easiest and yummiest Jam Drops recipe you’ll ever make! Fill with your favourite jam for an extra delicious treat or the perfect lunchbox filler!
When it comes to biscuits, it doesn’t get much more classic than a good old Jam Drop! These cookies are just like little bites of heaven. A beautifully simple biscuit filled with a tiny dollop of jam. Ummm… talk about yum!
You can choose to fill your jam drops with any flavour jam you like. My favourite flavours are strawberry and raspberry, but choose whatever suits you best (or whatever you have in the cupboard!). To make the jam drops look perfect, pop the dough into the fridge to chill for at least half an hour before using. Also, make sure you use your knuckle or finger to press a hole into the top of the biscuit dough and then place just a small amount of jam into the hole. Don’t overfill it, or the jam will drizzle out as the biscuits cook and spread.
This recipe makes a big batch of biscuits, so it’s perfect for filling up lunch boxes, having a yummy treat ready for your afternoon cuppa, or even better – for a naughty late night snack!
Oooh – I nearly forgot something super important! When the jam drops come out of the oven, they will be smelling amazing and it will be so tempting to eat one (or five!) straight away. Well!! Hold on for just a second, because the jam will be super, duper piping hot. Trust me, I’ve worked this out after burning myself many, many times (I just don’t learn when it comes to piping hot cookies!).
If you’re after an easy and delicious biscuit recipe, then you absolutely must make these Jam Drops. They’re just so yummy!
Jam Drops
Ingredients
- 180 g butter softened
- 1 cup caster sugar
- 1 egg
- 2 cups plain flour sifted
- 1/2 tsp baking powder
- jam any flavour
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
- Beat the sugar and softened butter with electric beaters or a stand mixer until light and fluffy.
- Add the egg and continue to mix well.
- Sift in the plain flour and baking powder. Stir gently to combine.
- Place the dough into the fridge to chill for at least 30 minutes (this will help them to keep their shape when cooked).
- Roll the mixture into small balls (about 2 teaspoons of mixture).
- Place the cookie balls onto the baking tray and flatten slightly - use your knuckle or finger to press an indent into the mixture (not the whole way through!).
- Use a teaspoon to place a very small amount of jam into each indent.
- Bake the cookies for approximately 10 minutes or until lightly golden.
- Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
- Add the butter to the TM bowl and soften for 30 seconds at 60 degrees on Speed 3.
- Cream the butter and sugar for 20 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds on Speed 4.
- Add egg and mix for 10 seconds on Speed 4.
- Add flour and baking powder and mix for 20 seconds on Speed 5.
- Place the dough into the fridge to chill for at least 30 minutes (this will help them to keep their shape when cooked).
- Roll the mixture into small balls (about 2 teaspoons of mixture). Place the cookie balls onto the baking tray and flatten slightly - use your knuckle or finger to press an indent into the mixture (not the whole way through!).
- Use a teaspoon to place a very small amount of jam into each indent.
- Bake the cookies for approximately 10 minutes or until lightly golden.
- Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Hi, can I leave the jam last? After baking the dough, cool and then the jam? Planning to make this days ahead for my son’s school open day. Thank you.
Hi Dana, I would either make and freeze the dough and then cook with the jam when you need them or I would bake them (with the jam) and freeze until the day. xx
About to pop into oven – very excited. I included half a cup of almond meal w flour for something different and so we’ll see how we go. Just wanted to add – perhaps you could adjust the prep time to 40mins to indicate the 30mins chill time – I started these late thinking a 10 minute prep then just read this in recipe! still looking forward to them – just have to curb my cravings for longer! Thanks!
Thanks for the feedback Bern! Hope you enjoy them!
I made these on a Sunday afternoon. DELICIOUS! Super easy to make. I didn’t chill mine for quite 30 minutes (a little impatient), but they still turned out great. 10/10 recommend
Fantastic!!
This recipe is SO easy and SO yum! Thank you 🙂
Love this recipe. I wasn’t that keen on jam drops before this recipe now they’re a favourite in our house.
Oh thank you so much!!! xx
I chilled the dough again after I shaped it- made them perfectly shaped! Delicious cookies, and definitely great when you use good quality or homemade jam. I’m only 13 and these were easy and quick!
Yay! That’s fantastic!!! xx