Strawberry jam drop biscuits

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Preparation time: 35 minutes
Cooking time: 15 minutes

Difficulty: Medium - experience needed
Serves: 12


125g unsalted butter softened
100g caster sugar
1 vanilla pod, split in half lengthways and seeds scraped out
1 egg
200g self-raising flour
75g strawberry and redcurrant jam


Place the sugar and the vanilla seeds in a bowl and cream together until pale and fluffy. Beat in the egg until well blended. Sift the in the flour to the mixture fold until well combined , the dough will be very soft at this stage. Wrap the dough in cling film, then refrigerate for about 3 hours or until the dough is soft

Preheat the oven to 180°C/Gas Mark 4. Grease and line a large baking tray. Roll the dough into walnut-sized balls, then place them on the prepared baking tray, leaving space between each one. Flatten each ball of dough slightly, then use your thumb dipped in flour to make a well in the centre of each one, deep enough to hold the jam. Spoon a teaspoon of jam into each hole.

Bake the biscuits in the oven for about 15 minutes or until golden brown. Remove from the oven and immediately sprinkle over the remaining caster sugar


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