Photography: John Paul Urizar.
Jam drops are a classic biscuit that perfectly combine the sweetness of jam with the buttery flavour and crumbly texture of a good shortbread biscuit. Pair with a cuppa for morning or afternoon tea, and serve freshly dusted with icing sugar. Here, we’ve used a homemade quick plum jam. See notes below the recipe for what to do with any leftover jam.
Looking for more classic biscuits or shortbread biscuit recipes?
Ingredients
Method
Make quick plum jam: Combine all the ingredients in a small saucepan with ¼ cup (60ml) water; bring to the boil. Reduce heat; simmer uncovered for 20 minutes or until a spoonful of the jam wrinkles when pushed with a finger on a chilled plate. Cool.
Preheat oven to 180°C (160°C fan-forced) Line three oven trays with baking paper.
Beat the butter and sugar in a bowl with an electric mixer until pale; add egg, beat until just combined. Stir in sifted flours and cinnamon. Refrigerate dough for 20 minutes.
Roll 1 1/2 teaspoons of the chilled dough into a ball; place on tray. Repeat with remaining dough. Press a deep indent into the centre of each ball; fill with the plum jam. Bake biscuits for 12 minutes or until golden brown. Cool on a wire rack.
Dust with sifted icing sugar, if desired.
How long do jam drops keep?
The jam drops will keep in an airtight container for up to two days.
Can I freeze the jam drops?
Yes, the jam drops are suitable to freeze.
What to do with leftover plum jam
If you have leftover plum jam, Michele Cranston recommends spooning it over meringues or a sponge cake. Alternatively, add a little balsamic vinegar to taste and serve with pork dishes or spring rolls.
Jam drops variation
For another way with this classic biscuit, try our macaroon jam drops.
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