Prep
20 minBake
20 minsServes
24Difficulty
Easy About
Buttery, sticky and sweet, these jams drop biscuits are perfect for experimenting with different jam flavours to test your taste preference. What’s more, they’re super easy to prepare, bake and eat, making them a firm favourite among kids and adults alike!
Follow this simple six-step recipe to make these ultra-tasty raspberry jam drop biscuits.
Line 2 or 3 baking trays with parchment. Heat the oven to 180C/160Cfan/gas 4.
TOP TIP
These Jam Drops are perfect for experimenting with other jam flavours – and they taste even better with homemade jam!
Sift the flour, cornflour and baking powder into a bowl.
Place the butter, Caster sugar and Lyle’s Golden Syrup into a bowl and using and electric whisk, beat until pale and fluffy, add the vanilla extract. Fold in the dry ingredients until the mixture forms and soft dough.
Take small pieces of dough about the size of a walnut and roll into a ball walnut. Place on the baking tray, leaving room to spread, then repeat and make more balls.
Make an imprint into each ball using your finger, deep enough to hold a little jam. Carefully place a small blob of jam in each using about ¼ tsp jam.
TOP TIP
If you’d rather not use your finger to make an imprint for the jam in the biscuits, try using the rounded tip of a wooden spoon handle instead.
Place in the oven for 15-20 minutes until lightly golden brown. Carefully transfer to a wire rack to cool completely. These cookies will keep in an airtight tin for up to 4 days.
TOP TIP
These sweet treats make for perfect little lunchbox fillers, or a dainty addition to a picnic or afternoon tea. To make sure that your jam drop biscuits cool completely, leave them on the wire rack for about 10-15 minutes.
Ingredients – 8 items
1
Plain flour
Baking powder
Butter
Softened
Caster sugar
Lyle’s Golden Syrup
Vanilla extract
Raspberry jam
Cornflour
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