Jam Drops Recipe: Easy, Nostalgic Biscuits Filled with Sweet Jam
These buttery, melt-in-your-mouth jam drops bring pure nostalgia — golden biscuits filled with a glossy dollop of raspberry or strawberry jam. Perfect for teatime, lunchboxes, or a homemade gift, they’re simple, elegant, and deliciously comforting.
Equipment
- electric mixer
- mixing bowls
- measuring cups and spoons
- baking trays
- parchment paper or silicone mats
- wire cooling rack
Ingredients
- 125 g unsalted butter, softened
- 1/2 cup caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or 2 cups self-raising flour)
- 1 tsp baking powder (omit if using self-raising flour)
- 1 pinch salt
- 1/4 cup raspberry or strawberry jam
- 2 tbsp custard powder (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper or silicone mats.
- Beat butter and sugar with an electric mixer for 3–5 minutes until pale and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Sift flour, baking powder, and salt together. Gently fold into the wet mixture to form a soft dough.
- Roll tablespoons of dough into balls and place on trays, spaced about 2 inches apart.
- Press an indentation in each dough ball using your thumb or the end of a wooden spoon.
- Spoon about ½ teaspoon of jam into each indentation.
- Bake for 12–15 minutes until lightly golden around the edges.
- Cool biscuits on trays for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For richer flavor, mix in 2 tablespoons of custard powder. To make them gluten-free, substitute flour with gluten-free blend. Chill dough 15 minutes before shaping to keep biscuits neat. Store in an airtight container for up to a week or freeze dough for longer storage.