Flower jam drops

These flower jam drops are the perfect starter recipe for aspiring little bakers. Experiment with different shaped cookie cutters and jam flavours. Lemon curd works well, also.

  • 15 mins preparation
  • 30 mins cooking
  • Makes 16
  • Print


Flower jam drops
  • 1/4 cup rice flour, sieved
  • 2/3 cup plain flour, sieved
  • 1/4 cup caster sugar, sieved
  • 125 gram cold butter, chopped
  • pinch of salt
  • 2 tablespoon raspberry jam, or jam of choice


Flower jam drops
  • 1
    Preheat oven to 160°C (140°C fan-forced). Line baking trays with baking paper.
  • 2
    Place flours, sugar, butter and salt into base of food processor and pulse until mixture out onto a flat surface.
  • 3
    Knead dough until it comes together, then roll on a lightly floured surface to 1cn thick
  • 4
    Cut flower shapes into dough using cookie cutter. While cutter is still in dough, use your thumb to create a dimple in the centre of biscuit. Repeat until all dough is used. Place biscuits on lined trays leaving a little space between each. Fill dimples with jam.
  • 5
    Bake in oven for 30 minutes or until lightly golden, swapping trays around after 15 minutes. Remove biscuits from oven and leave to cool completely.

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