Jam Drop Cookies
Recipes for Home & Restaurant
by Nadine Lloyd
2 oz. (60g) butter – room temp.
¼ cup caster sugar
3-4 tablespoons milk
½ teaspoon vanilla essence
1½ cups self-rising flour
⅓ cup raspberry jam
Preheat the oven to 356°F (180°C).
Line a baking tray with baking paper.
Beat the butter and sugar until light and creamy.
Mix in 3 tablespoons of the milk and the vanilla essence.
Add the flour and mix to form a soft dough.
If the dough is to dry, add the remaining milk.
Roll two teaspoons of dough into a ball.
Flatten the ball to form a disc.
Space the discs evenly on the tray.
Using the handle of a wooden spoon, gently push halfway down to create an indentation in the center of each disc.
Melt the jam by warming it for a few seconds in the microwave oven.
Fill the indentations with the melted jam.
Bake for 12-15 minutes, or until slightly browned.
Allow the jam drops to cool, on a wire rack before serving.