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4.75 from 28 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 mins
Cook Time10 mins
0 mins
Total Time15 mins
Course: baking, Snack
Cuisine: Australian
Servings: 22
Calories: 154kcal


  • 120 grams butter (a little over ½ cup) at room temperature
  • 1 cup caster sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 2 large eggs
  • 2 ½ cups self raising flour
  • ½ cup raspberry jam or other jam of choice


  • Pre-heat oven to 180 Cº (350 F) and line two baking trays with baking paper.
  • Beat the 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. You can use your hands to bring it together if needed.
  • Roll the mixture into balls (around 22-24) on the prepared trays and gently flatten them slightly. The cookies will spread a little, so keep at least 5cm between each ball. Using your thumb, press the centre of each biscuit to make a well for the jam.
  • Add spoonfuls of jam to the centre of each biscuit and bake for 10-15 minutes, or until slightly golden and cooked through.
  • Allow to sit for a few minutes and then use a flat spatula to transfer the biscuits to a wire rack to cool completely. (Or eat while warm- be careful of hot jam!). Enjoy!


  • I prefer salted butter for this recipe, but salted or unsalted can be used, depending on what you have available.
  • For perfectly shaped cookies, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat!
  • Try adding this homemade raspberry chia jam.
  • 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!
  • Don’t press the hole in the dough too deep, or the jam will fall through the bottom of the biscuits.
  • 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.
  • 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.
  • The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!


Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 47mg | Potassium: 26mg | Fiber: 1g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg