Jam Drops


F.G Roberts’ Plain flour 225g

Baking Powder ½ teas

Castor Sugar 165g

Almond Meal 60g

Vanilla 5 mls (1 teaspoon)

Butter 185g

Egg Yolks 2

Raspberry Jam 2 tablespoons

Apricot Jam 2 tablespoons

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Preheat oven to 170ºC.

Grease baking tray or line with baking paper.

Beat butter, sugar, vanilla and egg yolks.

Stir in almond meal and flour sifted with baking powder. The mix should be firm.

Roll level tablespoons of mixture into balls. Place on tray, allowing room to spread.

Make an indent in the centre of each ball and fill with small amount of jam.

Bake on the middle shelf of oven for 20-25 minutes or until lightly browned.

These biscuits are fragile while hot so allow them to cool a little before removing them to wire rack to cool. Store in an airtight container.

Yield: approximately 48.

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