They may be old-fashioned, but who can resist a jam drop? No wonder they still live on in supermarkets and suburban bakeries today.
This Jam Drop recipe is super simple to prepare and bake off.
Jam Drops (the way you like them)
The best thing about baking your own jam drops is that they’ll taste even better than any store-bought version.
An added reason is thatyou can make them just how you like them. I went a little sparse with the jam. If you prefer more jam, go right ahead.
Isn’t that the best thing about home cooking – making things to suit your liking?
My husband, who speaks some Arabic, uses an Arabic phrase for this: la zawak. Roughly translated, it means “according to your liking” and is used often in conversation, particularly when talking about food. I quickly gave up on ever being able to speak Arabic properly, but la zawak is one thing that seems to capture things better than the equivalent English words, and has just stuck with me. So, please, enjoy your jam drops la zawak.
Nana Ling’s Jam Drops recipe
Keep scrolling for the tested and tweaked version.
- 3/4 cup sugar
- 115 grams butter
- 1/4 cup milk
- 1 egg
- 1 1/2 cup flour
- 1/2 cup cornflour
- 1 1/2 teaspoon baking powder
- pinch salt
- Cream butter and sugar.
- Add beaten egg and milk.
- Sift dry ingredients and add to mixture.
- Roll into small balls, flatten slightly and place on baking tray lined with baking paper. Put small spoonfuls on jam in centre of each biscuit.
- Bake in a moderate oven for 15 minutes.