Menu Monday. Jam Drops.
These biscuits last my kids a weeks worth of school lunches. Dinoboy Loves them Plain, Pooks likes them with M&Ms and Moo loves the jam.
I’ve also done them with chocolate chips and sultanas.
The biggest baking tip i could give anyone with biscuits is when they are slightly gold take them out. Biscuits harden when they cool and can go from golden to black VERY quickly!
Jam drop biscuits
- 125g butter
- 75g caster sugar
- 1 tsp vanilla essence
- 185g plain flour
- 1 tsp baking powder
- 2 tsp milk
- 160g jam of your choice
Preheat oven to 180°C. Line a baking tray with non- stick baking paper.
Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and milk into the butter mixture. Mix to a soft dough.
Roll small balls of biscuit mixture with lightly floured hands and place on the prepared baking try about 5cm apart. Flatten each ball very slightly with a spatula to make them about 3.5cm in diameter. Make a 2cm-wide indent in the centre of each with your finger or the end of a wooden spoon. Fill each indent generously with jam.
Bake in preheated oven for 18-20 minutes or until lightly golden and cooked through. Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool.
Repeat with the remaining biscuit dough and jam or add anything you like to the dough.
Try not to eat all the warm jam ones!
Store in an airtight container for up to 1 week.
Come and link up with Kate Says Stuff for Menu Monday!!