Raspberry jam drops
- December 2009
- Makes about 28
- Hands-on time 35 min, plus chilling
Our recipe for raspberry jam drops makes a wonderful foodie gift and your little ones can get involved too. Who wouldn’t love an edible gift with a personalised name tag?
- 59 kcals
- 2.5g (1.6g saturated)
- 9.3g (4.5g sugar)
- 80g unsalted butter, softened
- 80g golden caster sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- 125g self-raising flour
- 40g custard powder
- 65g raspberry jam
- Preheat the oven to 180°C/fan160°C/gas 4. Line 2 baking sheets with baking paper. Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.
- Sift the flour and custard powder into a bowl, then fold them gently into the butter mixture to form a soft dough. Roll heaped teaspoons of the dough into balls and put on the baking sheets.
- Using the end of a wooden spoon, make an indentation in the top of each ball, then fill with a little jam, then put in the fridge for 10 minutes.
- Bake for 15 minutes until lightly golden. Leave to cool a little on the baking trays, before removing to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and keep for one week.
These jam drops will keep for up to 7 days, stored in a cool, dry place in an airtight container.
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