Notes
RECIPE NOTES & TIPS
Ingredient Notes:
butter – you can use either salted or unsalted butter for this recipe. Soften the butter to room temperature before using.
caster sugar – this is also known as superfine sugar and is a fine white sugar
egg – I recommend using a large egg (approximately 60g)
plain flour – this is also known as all-purpose flour
baking powder – this acts as the rising agent in this recipe
jam – you can use absolutely any kind of jam you like! Strawberry, raspberry, apricot or blueberry are all popular options.
Recipe Tips:
How To Stop Jam Drops From Spreading
carefully measure your baking powder – only ½ teaspoon is required. The baking powder is the rising agent in this recipe so it’s important not to use too much!
use just 2 teaspoons of mixture per jam drop. It might look like your jam drop mixture balls are tiny, but they will flatten and spread once baked.
the most important tip to avoid spreading is to chill the biscuits before baking! This allows the fat in the butter to solidify, which means that it will slowly melt when baked. If you don’t chill the biscuits, they will almost certainly over-spread.
Rolling The Biscuits
Roll balls using 2 teaspoons of mixture and place onto flat baking trays. Place the balls at least 5cm-6cm apart to allow for spreading.
Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-third to one-half of the way through the ball.Don’t flatten the ball (it will flatten and spread when baking).
Use just a tiny amount of jam (and I can’t stress TINY anymore!) in each indent. The jam should almost come to the top of the indent but should not be completely to the top or the jam will run when baked.
Baking The Biscuits
Rotate the trays partway through cooking.
The cookies are cooked when they are just lightly golden.
Allow the cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Storing The Biscuits
Jam drops can be stored in an airtight container at room temperature for up to 1 week. Alternatively they can be frozen for up to 3 months.
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Calcium: 5mg | Iron: 0.3mg
