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jam-drop-biscuits-with-raspberries
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4.83 from 39 votes

Raspberry Jam Drop Biscuits

Jam drop biscuits are an old-fashioned childhood favourite! Soft and buttery vanilla biscuits topped with a sweet raspberry jam filling, these easy cookies are made with only 6 easy pantry ingredients and can be ready in 20 minutes. These jam drops make the perfect sweet afternoon tea treat to share with a cuppa.
Prep Time5 minutes
Cook Time10 minutes
Chilling Time (Optional)15 minutes
Total Time15 minutes
Course: baking, Snack
Cuisine: Australian
Servings: 26
Calories: 138kcal

Ingredients

  • 120 grams butter softened at room temperature
  • 1 cup caster sugar 220 grams
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 large eggs
  • 370 grams self raising flour 2 ½ cups
  • ½ cup raspberry jam or other jam of choice

Instructions

  • Pre-heat oven to 180 Cº (350 F) and line 2-3 baking trays with baking paper.
  • Beat the softened butter, sugar and vanilla together in a large mixing bowl until pale and soft. Add the eggs, one at a time and continue to beat until combined and fluffy.
  • Add the flour and mix to a soft (but not sticky) dough.
  • Roll the mixture into balls (around 24-26) on the prepared trays. The cookies will spread a little, so keep at least 5cm between each ball. Using your thumb, press into the centre of each biscuit to make a well for the jam.
  • If you have time, place the trays of biscuits in the fridge to chill for around 15-20 minutes. This will help them to hold their shape while baking.
  • Add a little jam to fill the centre of each biscuit and bake for 12-15 minutes, or until slightly golden and cooked through.
  • Allow the biscuits to sit on the tray for 1-2 minutes and then use a flat spatula to transfer them to a wire rack to cool completely. (Or eat while warm- be careful of hot jam!). Enjoy!

Notes

  1. I prefer salted butter for this recipe, but salted or unsalted can be used, depending on what you have available. Make sure the butter is softened at room temperature before beating.
  2. I recommend weighing your flour, for accuracy. Too much flour will cause the biscuits to be dry and crumbly.
  3. For perfectly shaped biscuits, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat! Chilling them will prevent spread and help the biscuits hold their shape.
  4. Try adding this homemade raspberry chia jam.
  5. The dough may crack slightly when you press your thumb into it. You can either smooth it out with your fingers or leave them. It’s ok to have some cracks!
  6. Don’t press the hole in the dough too deep, or the jam will fall through the bottom of the biscuits.
  7. The biscuits will expand and flatten on the tray while baking, so leave enough space on the tray between each one. To avoid them melting too much onto the tray, the dough should be soft, but still hold its shape when rolled and gently pressed. If the dough feels too soft, add a little more flour.
  8. The biscuits will be soft when removed from the oven. Let them sit on the tray for 1-2 minutes before transferring to a wire rack to cool.
  9. Be careful not to overfill the jam in the dough or it may drip over the edges while the cookies bake and expand. You can always top the jam drops up with a little more jam after baking.
  10. The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!
  11. This recipe makes around 24-26 biscuits when using heaped tablespoon sized balls of dough. They can be made smaller, or larger if preferred. Cooking times will vary.
  12. Storage: keep them in an airtight container for up to 5 days. Alternatively, they can be frozen for up to 3 months.
  13. The dough can wrapped be frozen for up to 2 months.
  14. Please note that the nutrition information is based on this biscuits being made into 26 biscuits, with each biscuit being one serve. The nutritional information is an estimate only and does not take into account any other sides served with the biscuits.
  15. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 37mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg