Jam Drop Cookies

Jam drop cookies on a baking paper lined baking tray. A paper lined baking tray with the cookie dough with thumb prints in them. Close up of a raw cookie with a thumbprint filled with raspberry jam.
Recipe Origin Global
Rating
No Reviews
Servings 32
Preparation 20 min 00:20
Cook 15 min 00:15
Ready in 35 min 00:35
Difficulty Beginner
Cooking Method Bake
Ingredients Flour Fruit
Equipment Camp Oven
Recipe Type Cookie Finger Food Morning Tea Supper
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Jam drop cookies on a baking paper lined baking tray. A paper lined baking tray with the cookie dough with thumb prints in them. Close up of a raw cookie with a thumbprint filled with raspberry jam.

Jam Drop Cookies

Perfect snack for a hike or at the end of the day around the campfire these jam drop cookies are quick and easy to bake.

This recipe uses raspberry jam however it can be swapped out for your favorites jam and even marmalade. It is a great option to use up the last reminisces in jam jars.

The cookie its self is is a delightful light texture that melts in your mouth. When cooked it is firm but only just a light golden color. Perfect to have with a tea, coffee or hot chocolate.

Ingredients

80g (2 3/4oz) unsalted butter

1/3 cup (90g) caster sugar (3oz white sugar)

2 tablespoons milk

1/2 teaspoon vanilla essence

1 cup (125g) self raising flour (4oz self rising flour)

1/3 cup (40g | 1 1/4 oz) custard powder

1/3 cup 100g | 3 1/2 oz) raspberry jam

Equipment

baking tray

camp oven

Recipe Directions

  1. Preheat the oven to 180 degrees C (350 degrees F). Line 2 baking trays with baking paper.

  2. Cream the butter and sugar together in a small bowl until light and fluffy.

  3. Add the milk and vanilla then beat until combined.

  4. Sift in the flour and custard powder then mix to form a soft dough.

  5. Roll heaped teaspoons into balls then place them on the prepared baking trays.

  6. Make an indentation in each cookie with your thumb or the end of a wooden spoon. Fill each hole with a little jam.

  7. Bake in the preheated oven for 15 minutes then remove and cook slightly on the tray before transferring to a cooling rack.

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Recipe Origin Global
Rating
No Reviews
Servings 32
Preparation 20 min 00:20
Cook 15 min 00:15
Ready in 35 min 00:35
Difficulty Beginner
Cooking Method Bake
Ingredients Flour Fruit
Equipment Camp Oven
Recipe Type Cookie Finger Food Morning Tea Supper
Share: