Jam Drops

Nothing beats a classic and jam drops are just that.
Classic and unbeatable.
Grab a jar of your favourite jam and whip these up for a tasty afternoon tea treat.

180g butter (softened)
1 cup caster sugar
1 egg
2 cups plain flour, sifted
1/2 tspn baking powder
Caramelised Apricot Jam*

Preheat the oven to 160C (fan-forced).
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.
Add the egg and beat well.
Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray (lined with non-stick baking paper). Remember to leave room to allow the biscuits to spread.
Press a finger into the middle of the dough to make an indent (my little people love this job!).
Fill the hole with jam.
Bake for 10 minutes or until golden.
Add a little more jam to the holes while the biscuits are hot.
Cool on wire racks. Or just eat warm with that cuppa you made while the biscuits were in the oven (how convenient!).

Speaking of Classics, this recipe comes from Donna Hay’s Classics cookbook.

*our Summer Plum Jam works just as well!