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Jam Drop Cookies Recipe
Saffron Hodgson
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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.
Preparation
20
minutes
minutes
Cook
15
minutes
minutes
Ready in
35
minutes
minutes
Servings
32
Servings
Course
Supper
Influence
Global
Difficulty
Beginner
Method
Bake
Similar Recipes
Cookie
Ingredients
2 3/4
ounces
unsalted butter
1/3
cup
white sugar
2
tablespoons
milk
1/2
teaspoon
vanilla extract
1
cup
self raising flour
1/3
cup
custard powder
1/3
cup
raspberry jam
Equipment
baking tray
camp oven
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking trays with baking paper.
Cream the butter and sugar together in a small bowl until light and fluffy.
Add the milk and vanilla then beat until combined.
Sift in the flour and custard powder then mix to form a soft dough.
Roll heaped teaspoons into balls then place them on the prepared baking trays.
Make an indentation in each cookie with your thumb or the end of a wooden spoon. Fill each hole with a little jam.
Bake in the preheated oven for 15 minutes then remove and cool slightly on the tray before transferring to a cooling rack.