This easy recipe for Mini Jam Drop Biscuits are made using your trusty food processor! These delicious but cute biscuits marry the buttery richness of vanilla biscuit with a sweet burst of jam in every bite. By utilising the magic of your food processor, whipping up a batch of these biscuits is an absolute breeze.
This biscuits are just so adorable and can be eaten in only two bites (or one!). While they’re undeniably cute and small, they hold the power to transform into larger, equally delightful biscuits if you so desire.
With just a tweak in size, you can adapt the recipe to suit your needs (big or small), proving that good things truly come in all sizes.
I used a strawberry jam as this is Rob’s favourite but you could use any jam you like: raspberry, blueberry, fig, mixed berry or even marmalade – just use your favourite! You could also replace the jam with a chocolate freckle, jube style lolly, fruit pastille or a hard boiled lolly! The biscuit mix is so versatile.
Mini Jam Drop Biscuits
❄️ Storage
ROOM TEMPERATURE:
Store biscuits in an airtight container or jar at room temperature for up to 1 week. (If they last that long).
FREEZE:
The biscuits can be frozen if desired. Place into zip-lock bags or an airtight container, label, date and freeze for up to 3 months. Thaw at room temperature before consuming. Its worthwhile to place some baking paper between layers to stop the biscuits from sticking together.
Mini Jam Drop Biscuits
Equipment
- Food processor (See Note 4)
- 2 large baking trays
Ingredients
- 180g butter, at room temperature
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups plain flour
- ½ teaspoon baking powder
- 1 egg
- ½ cup jam (use your favourite)
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Line 2 large baking trays with baking paper.
- Place the butter, sugar and vanilla into a food processor and process until smooth and lightly creamy.
- Add the flour, baking powder and egg and process until a smooth dough forms. Turn dough out onto a clean surface and gently to bring together with your hands.
- Roll 2 teaspoonful of mixture into balls (mine weighed around 15g each) and place onto prepared trays leaving a little room for spreading (about 5cm). Using your thumb or fingertip, making an indent in each round whilst slightly flattening. Fill each indent with a small amount of jam (about ¼ teaspoon). Do Not Overfill. Chill in the fridge for at least 15 minutes or until ready to bake later on.
- Bake the biscuits in the oven for 12-15 minutes or until lightly golden. Allow to cool on trays for 10 minutes before transferring to a wire rack to cool completely. Store biscuits in an airtight jar or container for up to 1 week.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - JAM VARIATIONS
You can use any jam you like for the filling.
Instead of jam, top each biscuit with a freckle, jube, or pastille or style lolly. - STORAGE
Biscuits will keep for up to 1 week when stored in an airtight container or jar at room temperature. They may also be frozen. - NO FOOD PROCESSOR?
This can also be made using a stand mixer or electric beaters. Simply cream the butter, sugar and vanilla in a stand mixer or with electric beaters until light and creamy. Add the egg and beat to combine then sift over the flour and baking powder and mix to form a dough.
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