Raspberry jam drops

Name: Raspberry jam drops
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes about 28
Cuisine: British recipes
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

Easy
December 2009

Easy
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?

Nutrition: Per jam drop

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

Nutrition: per serving

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

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

Method

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.

Method

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.