Jam drop biscuits
These little thumbprint drops are so delicious and just melt-in-your mouth biscuits. They are soft and buttery vanilla biscuits topped with a sweet raspberry jam filling.
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.