Raspberry jam drops

  • Portion size: Makes about 28
  • Hands-on time 35 min, plus chilling
  • Difficulty: easy

Our raspberry jam drops make a wonderful foodie gift and are so simple that even kids can get involved. Who wouldn’t love this edible gift with a personalised nametag?

Or, for another easy, old-school edible gift idea, try these green tea and peppermint creams.

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Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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.

Nutrition

  • 59 kcals Calories
  • 2.5g (1.6g saturated) Fat
  • 0.5g Protein
  • 9.3g (4.5g sugar) Carbs
  • 0.1g Salt

Quick wins & tips

These jam drops will keep for up to 7 days, stored in a cool, dry place in an airtight container.

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