Jam drop biscuits
These classic Jam Drop Biscuits are the perfect blend of buttery, crumbly biscuit dough and a sweet, jewel‑bright centre of your favourite jam. Easy to make, family‑friendly, and ideal for afternoon tea, these traditional jam biscuits are a nostalgic bake that never goes out of style.
With simple ingredients and a quick bake time, this jam drop recipe delivers soft, melt‑in‑the‑mouth biscuits with that signature jam-filled well everyone loves.
Whether you’re baking for a weekend treat, filling the biscuit tin, or looking for an easy homemade biscuit recipe, these Jam Drop Biscuits tick every box.
Jam drop biscuits
Ingredients
- 125 g unsalted butter, softened
- 125 g caster sugar
- ¼ tsp vanilla extract
- 1 egg, lightly beaten
- 2 tbsp cornflour
- 3 tbsp self-raising flour
- 150 g plain flour
- 125 g seedless jam
- icing sugar for dusting
Instructions
- Preheat the oven to 190°c/Gas 5. Line 2 12 hole cake tins with paper cases. Tip: If you don't have cake cases you can grease 2 baking trays, they will just spread a little thinner, but will still taste delicious.
- Beat the butter and sugar in a bowl until soft.
- Add the vanilla and egg. Sift in the cornflour and both flours and stir until combined and chill for 30mins.
- Roll heaped teaspoon of the mixture into balls and the middle of each paper case. Make a deep indent into the centre of each ball with a wooden spoon handle dipped in flour.
- Fill each indent with a ¼ tsp of jam Tip I fill a ¼ tsp of jam, then use the end of a teaspoon to slide the jam in the hole). Bake for about 20mins until pale golden.
- Cool for a few mins, remove from the cake cases and place on a wire rack to cool completely.
- Dust with icing sugar before serving.