An all-time favourite of adults and kids alike, jam drops are loved for their delicious plum jam centre, surrounded by a buttery, powdery and melt-in-your-mouth crust. As one of the simplest and quickest cookies to whip up, here’s how you can make your own. You’d be surprised what goes in the cookies to give them their indulgent taste and texture!
- 80 g butter, softened
- ⅓ cup (75 g) raw caster sugar
- 1 egg, beaten
- ¾ cup (110 g) self-raising flour
- ¼ cup (45 g) rice flour
- 1 tsp ground cinnamon
- Icing sugar, to serve
QUICK PLUM JAM
- 500 g plums, seeds removed, chopped
- 1 tbsp lemon juice
- ¼ cup (55 g) raw caster sugar
- 1 tbsp finely grated fresh ginger
Make quick plum jam: Combine all the ingredients in a small saucepan with ¼ cup (60 ml) water; bring to the boil. Reduce heat; simmer uncovered for 20 mins or until a spoonful of the jam wrinkles when pushed with a finger on a chilled plate. Cool.
Preheat oven to 180 C (160 C fan-forced). Line three oven trays with baking paper.
Beat the butter and sugar in a bowl with an electric mixer until pale; add egg, beat until just combined. Stir in sifted flours and cinnamon. Refrigerate dough for 20 mins.
Roll 1½ tsps of the chilled dough into a ball; place on tray. Repeat with remaining dough. Press a deep indent into the centre of each ball; fill with the plum jam. Bake biscuits for 12 mins or until golden brown. Cool on a wire rack.
Dust with sifted icing sugar, if desired.
TIP Jam drops will keep in an airtight container for up to two days. Suitable to freeze. Not suitable to microwave.