Jam Drops with fancy pants jam
A classic cookie is pretty hard to beat, I think they bring out the kid in all of us. Jam drops (or thumbprint cookies as they are sometimes known) have to be one of the simplest and quickest cookies to make, and the flavours are so easily adaptable depending on what jam you want to put in the middle. Buy a fancy pants jam and this classic can be instantly updated with some truly interesting flavours.
I’m a big fan of Maggie Beer’s jams, in particular I love her ‘adult’ flavoured Burnt Fig Jam, which is a little bitter and not too sweet with a beautiful toasty flavour. Equally amazing, at the opposite end of the flavour scale is her slightly tart Raspberry & Pomegranate jam, and I have to say this one is probably my favourite in a jam drop. The slight tart of the raspberry works perfectly with the sweet buttery cookie.
This batch was a bit of an assortment of whatever I had leftover in the house one day. And in fact I didn’t have any vanilla essence left so I substituted it with a tbsp of maple syrup instead, which gave the cookies a really lovely soft texture. If you like a soft crumbly cookie rather than a crunchy one then I highly recommend you try it with the maple syrup too.
Now go check what fancy pants jams you bought at those markets weeks ago, that are either sitting in your cupboard or are half full in your fridge, and get cracking on an amazing assortment of flavoured Jam Drops, you know you want to.
– 125gms butter softened
– 1/2 cup caster sugar
– 1 tsp vanilla essence (or 1 tbsp maple syrup)
– 1 egg
– 1 1/4 cups self raising flour
Preheat the oven to 180°C. Line baking tray with non-stick baking paper. Using an electric mixer, beat the butter, sugar and vanilla essence until pale and creamy. Add the egg and beat until combined. Sift the flour over the mixture and stir until combined.
Scoop out teaspoonfuls of the mixture and roll into balls. Place on the baking tray and press down slightly, leaving some space in between each biscuit on the tray. Use the handle of a wooden spoon dipped in flour to make an indent into the top of each ball. Spoon the jam into the indent.
Bake in the oven for 15 minutes, or until the biscuits are light golden in colour. Remove biscuits from the oven and place on wire racks to cool.