Jam drops

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I have tried to make these once before and they were a disaster. So I was little hesitate to try again but I really wanted to get them right this time. They are a little bit fiddly but relatively straight forward.

Place the butter and sugar into the bowl of your stand mixer. Beat for 8-10 minutes until pale and creamy. Add the vanilla, egg yolk and lemon rind. Beat until combined.

Add the flour and beat until a smooth dough forms. Cover the dough and refrigerate for 30 minutes or until firm.

Preheat your oven to 160 degrees Celsius. Roll a tablespoon of the mixture into a ball. Press your finger in and create an indent in the biscuit. The indent needs to be big enough to fill with 1/2 a teaspoon of strawberry jam. Be careful not to overfill. This is one of the mistakes I made last time. Place on a baking tray lined with baking paper. Bake for 15-20 minutes or until golden.

Allow to cool on tray for 5 minutes before moving to a wire rack to cool completely.


Well this time was they were a success. Even if I do say so myself. This recipe make quite a lot, around 30. You will need them, they are really addictive.

Until next time, Happy cooking, Kate.

***Ingredients

  • 250 grams unsalted butter, softened
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 1 table spoon finely grated lemon rind
  • 2 1/4 plain flour, sifted
  • 1/2 strawberry jam

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