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Plate of mini jam drop biscuits filled with glossy strawberry jam on a white timber table, with a small bowl of jam, extra biscuits, and fresh strawberries in bright natural light.

Food Processor Mini Jam Drop Biscuits

These Food Processor Mini Jam Drop Biscuits (So Easy!) are the ultimate quick, buttery treat. Made with just 6 ingredients in your food processor, they feature a tender vanilla biscuit with a sweet jam centre. Perfect for lunchboxes, gifts, or a last-minute bake.
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Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Afternoon Tea, Dessert, Picnic Food, Treats
Cuisine: Australian, Western
Keyword: Australian biscuits, easy jam cookies, food processor biscuits, jam drop biscuits, mini biscuits recipe
Servings: 50
Author: Kate Brodhurst

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

make dough

  • Preheat oven to 180°C (160°C fan). Line 2 baking trays. In a food processor, process butter, caster sugar, and vanilla until smooth and creamy.

Add the dry ingredinets

  • Add plain flour, baking powder, and egg. Process until a smooth dough forms.

shape & fill

  • Roll 2-teaspoon portions (approx. 15g each) of dough into balls. Place on trays, 5cm apart. Press a deep indent into the centre of each with your thumb. Fill each indent with ¼ teaspoon of your favourite jam. Chill for 15 minutes.

bake

  • Bake for 12-15 minutes until lightly golden around the edges. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.

Notes

  1. 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.
  2. Jam: Any flavour jam works. Do not overfill the indent, or it will bubble over and burn. Approximately ¼ teaspoon per biscuit is perfect.
  3. No Food Processor: Use an electric mixer or hand beaters. Cream butter, sugar, and vanilla first, then beat in the egg. Finally, mix in sifted flour and baking powder until just combined.
  4. Size: For larger biscuits, use 1 tablespoon of dough and increase baking time by 2-3 minutes.
  5. Storage: Keep in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked biscuits for up to 3 months.