My oven isn’t the trustiest for baking more delicate foods such as cakes and desserts but biscuits and pies that require heat but aren’t quite so temperamental work wonderfully. I was looking through my bookshelf and found my mothers recipe book from her year 10 home economics classes and was excited to find jam drops and pumpkin scones written in amongst the more old school lambs brains and calves livers. Needless to say I skipped over those options and pulled out the ingredients for the baking.
This recipe is for the Jam Drops. I used apricot jam as it is my favourite jam but feel free to go wild with your choices and mix them up with whatever tickles your fancy. Just a few notes here – makes sure you make a decent dip in the biscuits to hold the jam as when they rise the jam can spill out over the biscuit.
The biscuits aren’t meant to be super firm so as long as they are golden they will be cooked. Remember though, if you make smaller versions less cooking time, larger versions will take a little more. Aim for about ten minutes and check from there. Nothing spoils baking like having them in the oven too long! Trust me, the first batch had a lovely charcoal base which was not the intention!!
So the recipe – My Mother’s Jam Drops
2 eggs (large)
150g self raising flour
1/2 cup jam
Cream the butter and sugar together until creamy. Add eggs one at a time mixing well, Mix in flour and salt to form firm dough. If the dough seems a little sticky still mix in some plain flour to bring together.
Roll mix into small balls and place on tray in lines about 5cm apart. Using a measuring spoon or whatever else is on hand, push small indentations into the balls and fill with jam.
Bake in a moderate oven (175 degrees) for 10-15 minutes or until golden. Allow to cool on pan. Serve with tea, coffee, hot chocolate or just eat them straight off the tray as I am inclined to do 🙂