Baking

Jam drops

Name: Jam drops
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: About 30 biscuits
Cuisine: Australian
Ingredients: 80 g butter, softened; 75 g (⅓ cup) caster sugar; 1 egg, beaten; 110 g (¾ cup) self-raising flour; 45 g (¼ cup) rice flour; 1 tsp ground cinnamon; About ⅓ cup plum or raspberry jam; Icing sugar, to dust (optional)

Serves About 30 biscuits Prep 20 min Cook 12 min Total 32 min (+ chill dough)

Ingredients

80 g butter, softened
75 g (⅓ cup) caster sugar
1 egg, beaten
110 g (¾ cup) self-raising flour
45 g (¼ cup) rice flour
1 tsp ground cinnamon
About ⅓ cup plum or raspberry jam
Icing sugar, to dust (optional)

Method

Heat oven to 180°C (160°C fan). Line trays.
Beat butter and sugar until pale; beat in egg. Stir in sifted flours and cinnamon. Fridge 20 minutes.
Roll 1½ tsp balls; indent centres; fill with jam.
Bake 12 minutes until golden. Cool on a rack. Dust with icing sugar if desired.

Tip: Don’t overfill or jam bubbles over.

Source: Women's Weekly Food