Mini Marshmallow Tarts with Raspberry Jam Lemon & Blueberry Thumbprint Cookie Condensed milk cookies are a famous 100-cookie recipe. Homemade Mini Jam Tarts Melting Moments Baked Brie with Jam Mini Marshmallow Tarts With Raspberry Jam Rolo Chocolate Chip Cookies

CLASSIC OLD-FASHIONED RECIPE

These jam thumbprint cookies are filled with jam and melt in your mouth! Only 6 ingredients and less than 10 minutes to prepare!

These delicious jam drops are so easy to make! These jam drops will become a favorite in your family, just like our classic choc chip cookies, ANZACS, and shortbread.

Ingredients for Jam Drops

Simple jam drops made with just six essential ingredients:

Scroll down to the recipe card for the complete method and ingredient quantities.

Butter: You can use salted or unsalted butter in this recipe. Before using, bring the butter up to room temperature.

Caster Sugar – this is also known as superfine white sugar.

Egg suggests using a large (approximately a 60g egg).

Plain wheat flour is also called all-purpose or multi-purpose flour.

Baking Powder -This is the rising agent used in this recipe.

Jam is a jam that you can use to make any jam. Popular spots include blueberry, strawberry, raspberry, and apricot.

How to make jam drops

You can make jam drops with a hand-held stand or Thermomix mixer.

Scroll down to the recipe card for the complete method and ingredient quantities.

CREAMING THE BUTTER and SUGAR

Beat until pale and creamy.

SIFTING OVER THE BAKING POWDER AND PLAIN FLOUR

Mix with a wooden spoon.

ROLL THE DOUGH

Roll the dough into small balls, using approximately 2 teaspoons per ball. Use your finger to make an indent on the baking tray. Add a small amount of jam into each indentation. (See my tips below!)

CHILL THE Biscuits

The biscuits should be chilled in the refrigerator for 30 minutes.

BAKE THE Biscuits

The jam should be baked until they are very lightly golden.

Tips for making jam drops (and avoiding common problems)

Over-spreading is a common problem when making jam droplets. Here are 3 easy ways to prevent overspreading.

Measure your baking powder with care. Only 1/2 teaspoon is needed. This recipe uses baking powder as the raising agent, so don’t use too much.

Use only 2 teaspoons per jam drop. Your jam drop balls may look small, but they will spread and flatten once baked.

The most important way to prevent spreading is to chill biscuits before baking. By doing this, the butter fat will solidify and melt slowly when the biscuits are baked. The biscuits will spread if you don’t cool them down.

Rolling the Biscuits

This is a 3-step process:

Roll the mixture into balls with two teaspoons and place on flat baking trays. To allow for spread, place the balls 5 cm-6 cm away.

Do not flatten (the ball will spread and flatten when baked).

Put a tiny bit of jam in each indent. In each indent. If you want the jam to bake correctly, it should be able to reach the top of each incision.

BISCUITS – HOW TO bake them

Jam Drops can be baked in just 10 minutes:

Rotate trays halfway through cooking.

When the cookies are lightly golden, they are ready.

Allow the cookies on the trays to cool for 10 minutes, then transfer them to a wire rack.

Storing the Biscuits

The jam can be kept in an airtight container for up to a week at room temperature. They can also be frozen for up to three months.

CLASSIC COOKIE & BISCUIT RECIPES

Browse our classic biscuit and cookie recipe collection:

Chocolate Chip Cookies

ANZAC Biscuits

Condensed milk cookies (100-cookie recipe)

Cornflake Cookie

3 Ingredient Shortbread

Monte Carlo Biscuits

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Jam Drops

These jam thumbprint cookies are filled with jam and melt in your mouth! Only 6 ingredients and less than 10 minutes to prepare!

Print Pin Rates Course: Australian cuisine: Biscuits/Cookies Prep time: 10 minutes MinutesCook time: 10 minutes MinutesChilling Time: 30 minutes minute total Time 50 minutes minute Servings: 40 Author: Lucy – Bake Play Smile

Conventional Method

Preheat oven to 170 degrees Celsius (fan-forced). Two baking trays should be lined with baking paper and greased.

The sugar and butter should be beaten with electric beaters or in a stand mixer until light and fluffy.

Continue to combine the mixture with the egg.

Add the baking powder and plain flour. Mix gently.

Roll the mixture into small balls (2 teaspoons per ball).

Use the tip of your finger to make an indentation in the center of the cookie ball (approximately 1/3 to 1/2 of the way).

Put a tiny amount of jam (TINY!) into each indent. Place a very small (TINY!)

Place the trays in the refrigerator and chill for at least 30 minutes.

Bake the cookies at a medium temperature for 10 minutes or until lightly golden.

After 10 minutes, remove the cookies from the baking tray and place them on a wire rack. Let the cookies cool down completely.

Thermomix Method

Preheat oven to 170 degrees Celsius (fan-forced). Two baking trays should be lined with baking paper and greased.

Cream the butter and sugar together for 20 seconds at Speed 4. Scrape the sides of your bowl, and repeat this process for another 20 seconds at Speed 4.

Add the egg and mix at Speed 4 for 10 seconds.

Add the flour and baking powder, and mix at 5 speed for 20 seconds.

Roll the mixture into small balls (2 teaspoons per ball).

Use the tip of your finger to make an indentation in the center of the cookie ball (approximately 1/3 to 1/2 of the way).

Put a tiny amount of jam (Tiny!) into each indent. Place a very small (TINY!)

Place the trays in the refrigerator and chill for at least 30 minutes.

Bake the cookies at a medium temperature for 10 minutes or until lightly golden.

After 10 minutes, remove the cookies from the baking tray and place them on a wire rack. Let the cookies cool down completely.