Easy Jam Drops Cookie Recipe

These soft, chewy jam drop biscuits have a centre of gorgeous raspberry jam – the perfect cookie to send to school in your children’s lunchbox, or to devour with a cup of tea.

Jam Drop Cookies have been an institution of my parent’s house my entire life. My mother used to make big batches of biscuits and load up her 3 tiered biscuit tin. And I can tell you that they didn’t last long with 4 kids around. I used to help my mother make hers, and now my 2.5yr old son ‘helps’ me, too ( he’s a pretty great taste-tester!). Here’s the recipe…

Easy Jam Drops Cookie Recipe

  • 125 grams of Butter, softened
  • 1tsp Vanilla Essence
  • 185 grams of Caster Sugar
  • 1 Egg
  • 125 grams of Plain Flour
  • 125 grams of Self Raising Flour
  • 1/2 cup Raspberry Jam

4 steps to make this jam drops recipe

  1. Preheat oven to 160 degrees Celsius or 320 degrees Fahrenheit
  2. Cream the butter, vanilla and sugar together until light and fluffy. Add egg and beat well. Fold in flours.
  3. Roll heaped teaspoonfuls of mixture into balls, and place 3cm apart on a baking paper lined baking tray (they will spread). Flatten slightly. Make an indentation in each round and fill with a small amount of jam (be careful not to overfill, or the jam will overflow during cooking)
  4. Bake in oven for 12-15 mins
Hot Tip:
Another variation to jam drops ( and one my son also loves) is to make the biscuit mixture, then roll into balls and flatten slightly. Mini M & Ms or choc chips can then be pressed into the biscuits before baking.

 

Nellys Belly

I’m a wife, mum to 2 little boys and in a former life I used to be a chef. I find comfort and peace in cooking, and just love the feeling of providing for my family and friends.

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