These are very traditional old-fashioned Australian biscuits. They are soft and tender biscuits. The texture of the biscuit is almost like a cross between a scone and a butter cake.
Makes approx. 20 biscuits
70g unsalted butter *
70g caster sugar
1/2 teaspoon vanilla extract
170g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
Jam of your choice, use thick jam not the runny types
* If you use normal salted butter, then omit the salt.
1. Preheat oven to 180°C. Line or grease a large baking tray.
2. Cream butter and sugar until light and fluffy. Beat in egg and vanilla until combined. Mix in flour, baking powder and salt.
3. Divide dough into 20 equal pieces, about 20g, or teaspoonful each. Roll each into a ball and place spaced apart on the prepared tray.
4. Use the floured handle end of a wooden spoon to make an indentation in the centre of each ball and then fill the hole with a little jam (do not overfill or the jam will spill out during baking). Alternatively make the indentation using your small finger.
5. Bake for about 12-15 minutes, or until lightly golden. Top up jam centre with more jam if you prefer.
Texture: Soft & cake-like
Consume: Warm from the oven (be careful of hot jam), or within 2-3 days
Storage: In airtight container
Recipe References: ‘Jam Drops’ by Catherine Kembrey, ‘Apricot or Raspberry Drops’ by Amy Schauer, & ‘Jam Drops’ by Melissa