Jam Drop Biscuits

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  • 175g butter
  • 3/4 cup icing sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 3 tablespoons cornflour
  • 1/4 cup raspberry jam


Preheat oven to 170c. Beat butter and icing sugar until pale and creamy.  Add dry ingredients and mix well. Roll into small balls and place on a cool oven tray, press a hollow in the centre of each. Bake for 15-20 minutes. Remove from oven and fill hollow with jam, return to the oven for 4 minutes.

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3 thoughts on “Jam Drop Biscuits

  1. Best jam drop recipe I have used! The cornflour definitely helps stabilise the dough to keep the best shape.

  2. I would appreciate the oven temperature for the recipe for jam drop biscuits please.Thank you. Enjoy so many of your recipes.