Jam Drops

Jam Drops

Nana C used to make these biscuits which are an old fashioned favourite, perfect for afternoon tea. Mum said she used to make aroudn one hundred of them at a time. I think Nana’s recipe used coconut. This one doesn’t, but it is still nice.

Jam Drops

125 gm butter

1 C caster sugar

1 tspn vanilla extract

1 egg

1 and 3/4 Cups plain flour

1/4 C cornflour

1 and 1/2 tspn baking powder

2 Tblspns milk

Rasberry jam

Cream the butter and sugar, then beat in the vanilla extract and the egg.

Fold in the flour, cornflour and baking powder using a metal spoon, then mix in the milk as required. (Sometimes this recipe is dryer than other times, maybe because of the size of the egg. If the mixture is still too dry, add more milk).

Roll the mixture into teaspoon sized balls, then press your thumb into the middle of each to make a well. Scrape some jam into each using a teaspoon and knife.

Bake at 160.C for approximately 12 to 15 minutes, until the biscuits start to colour. Let the biscuits cool on the tray for a few minutes before moving to a wire rack.

Makes about 40 biscuits

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