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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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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