Jam drops biscuit recipe
A recipe from the Good Food collection.
Ingredients
80g unsalted butter, softened
80g (⅓ cup) castor sugar
2 tbsp milk
1/2 tsp natural vanilla extract
125g (1 cup) self-raising flour
40g (⅓ cup) custard powder
100g (⅓ cup) raspberry jam
Method
Step 1
Preheat the oven to 180C. Line two baking trays with baking paper.
Step 2
Using electric beaters, cream the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.
Step 3
Sift the flour and custard powder into a bowl, then fold the flour mixture into the butter mixture to form a soft dough. Roll heaped teaspoons of the dough into balls and place on the baking trays.
Step 4
Using the end of a wooden spoon, make an indentation in each ball. Fill each hole with a little jam.
Step 5
Bake for 15 minutes, or until lightly golden. Remove from the oven and leave to cool slightly on the baking trays, then transfer to a wire rack to cool.
Step 6
Jam drops will keep for up to 7 days, stored in a cool place in an airtight container, or can be frozen in an airtight container for 10–12 weeks.
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