Jam Drops

Posted By on Nov 28, 2015 | 2 comments


A month or two ago I wrote about how much fun I am having testing out my new kitchen and baking up a storm. Today I’m sharing my beloved recipe for Jam Drop cookies.

baking 1

Ingredients:
250g butter
60ml castor sugar
5ml vanilla essence
500ml cake flour
60ml cornflour
2ml salt
50ml apricot jam*

Method:
Beat butter and castor sugar until light and fluffy. Beat in vanilla essence. Sift flour, cornflour and salt together and blend into beaten mixture until a soft consistency is attained.

Roll into walnut-sized balls (approximately 1 teaspoon of mixture) and make a hollow in the centre of each. Place on a lightly greased baking sheet at bake for 15 minutes at 180C, or until lightly golden.

Cool on the baking sheet for a few minutes and then move onto a wire rack to cool completely.

Dust with icing sugar before serving.

*You can substitute the apricot jam for Nutella or tinned caramel.

2 Comments

  1. Yay! Thank you! I’ll be trying it this weekend!

    Just one question, do you put the jam/filling in before baking?

    Thank you again!

    Post a Reply
    • Yes, the filling goes in and then you bake.

      Post a Reply

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