Go Back Email Link
jam drop biscuits on white plate

Mini Jam Drop Biscuits

Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Afternoon Tea, Dessert, Picnic Food, Treats
Cuisine: Australian, Western
Keyword: Brownies, Chocolate, Chocolate Brownie, Nutella
Servings: 50 biscuits
Author: Kate

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

  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 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.
  3. 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.
  4. 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.