Jam Drops

Method

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1. Heat the oven to 180°C / 350°F and line two baking trays with baking paper.

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2. Beat the butter and sugar together for 3 minutes, until pale and creamy. Beat in the egg and vanilla.

   Mark done Start 3 min timer

3. Sift in the flour, baking powder and custard powder and stir to a soft dough. If it is sticky, chill it for 20 minutes.

   Mark done Start 20 min timer

4. Roll the dough into 24 balls, each about 20 g, and set them on the trays 4 cm apart.

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5. Press a floured thumb or the handle of a wooden spoon into the centre of each ball to make a well, and spoon in half a teaspoon of jam.

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6. Bake for 12 to 15 minutes, until pale golden at the edges.

   Mark done Start 12 min timer

7. Cool on the trays for 5 minutes, then move to a wire rack.

   Mark done Start 5 min timer

Chef’s Tips

• Use a thick, set jam. Runny jam bubbles over the edge and burns on the tray.
• Do not overfill the wells. Half a teaspoon is enough, and it spreads as it bakes.
• Take the biscuits out while they are still pale. They firm up as they cool.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Whipped cream

Storage & Reheating

Keep in an airtight tin up to 5 days. Freeze baked biscuits for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.