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Jam Drop Cookies

Recipes for Home & Restaurant

by Nadine Lloyd

Jam Drops Recipe by Nadine Lloyd


(Makes 24)

  • 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.

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