Jam drops are soft, buttery biscuits (cookies) with a pool of jam in the middle. They are a staple of Australian and New Zealand home baking, made from ingredients most kitchens already have. The recipe below follows the version shared by Lo’s Kitchen, which was handed down in the author’s family and makes around 30.
Ingredients
- 3/4 cup caster (superfine) sugar
- 125 g (4.4 oz) butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups self-raising flour, sifted
- A pinch of salt
- Strawberry jam (or your choice), about a teaspoon per biscuit
If you only have plain flour, a common substitute for self-raising flour is plain flour with baking powder added, in the proportion printed on the baking powder container. Cup sizes also vary between countries, so a kitchen scale gives the most reliable results.
Method
- Preheat the oven to 180 C (about 350 F) and line two baking trays with baking paper.
- Cream the butter and sugar until pale and fluffy.
- Beat in the vanilla and then the eggs, one at a time.
- Fold in the sifted flour and salt until you have a soft dough.
- Roll level tablespoons of dough into balls and place them on the trays, leaving space between them.
- Press a hollow into the center of each ball with your thumb or the back of a small spoon.
- Fill each hollow with about a teaspoon of jam.
- Bake until the biscuits are lightly golden, which usually takes around 12 to 15 minutes, though ovens vary, so start checking at 10.
- Cool on the tray for a few minutes before moving them to a wire rack. The jam stays hot for some time, so wait before biting in.
Do you put the jam in before baking?
Yes, in most recipes jam drops are filled before baking, as in the method above. The jam softens in the oven and sets as the biscuits cool. A few cooks bake the biscuits with an empty hollow and fill them afterward, which keeps the jam fresher in color and avoids any browning, but this makes extra work. If you fill before baking, use thick jam and do not overfill, since runny jam can bubble over.
Tips for perfect jam drops
- Soften the butter properly, but do not melt it. It should give slightly when pressed.
- Use a firm jam. Preserves with some set hold up better than loose, syrupy ones. If yours is thin, simmer it briefly and cool it before using.
- Chill the dough for 20 to 30 minutes if your kitchen is warm and the balls spread too much.
- Keep the sizes even so the biscuits bake at the same rate.
- Press the hollow without cracking the edges. If the dough cracks, pinch it back together.
Variations
- Coconut jam drops: Roll the dough balls in desiccated coconut before pressing in the jam. Watch the oven, because coconut browns quickly, and bake until just golden.
- Honey: One family version mentioned in the source article uses a little honey as a secret ingredient.
- Different jams: Raspberry, apricot and plum are common choices. Marmalade is good for a tangy twist.
- Spice: Add a pinch of cinnamon or the zest of a lemon to the dough.
Storing
Keep cooled jam drops in an airtight container at room temperature for a few days. Place paper between layers to stop jam from sticking. For longer storage, freezing in a sealed container works for many biscuits, but test a small batch to check the texture.
Making your own jam for jam drops
If you have a glut of fruit, jam is easy to make and to can (start with our beginner’s guide to making jam or the Ball-style raspberry jam). A tested recipe with the correct sugar, acid and processing time is important for shelf-stable jars, so follow a reliable source. For a close look at how a pectin-set preserve is made and processed, see our blackberry jelly with Sure-Jell guide. The same principles apply to jam.
Other ways to use jam
Jam is not just for biscuits. Spoon it onto breakfast foods (see our jam breakfast recipes), fill hamantaschen, or press it between layers of shortbread in jam fingers.