Classic Jam Drop Biscuit

by possandruby

Traditional biscuit recipes are often the most reliable and tastiest. I love using cookbooks from my grandma’s collection to make delicious baked treats and from simple pantry ingredients and seasonal produce.

This particular recipe was inspired by biscuits that I have seen on many cake stalls over the years – the classic jam drop. This is a simple biscuit that has a balance of crunch from the biscuit and chewy sweetness from the jam.

It is a quick and easy recipe and makes approximately 30 biscuits enough for gifting to neighbours or sharing with work colleagues.



125gm butter

3/4 cup sugar

2 eggs

2 cups self-raising flour

1 cup raspberry or strawberry jam


Preheat the oven to 180°C.

In a mixer, cream the butter and sugar until light and fluffy. Add the eggs and mix well. Then add the flour and mix until a soft dough forms.

Take a teaspoon-size of the mixture, roll it into a ball shape and place on a baking tray. Be sure to leave enough space between each of the biscuits to allow them to spread a little when baking.

Using the end of a spoon, create an indent in the top of each biscuit and place a small teaspoon of jam in the indent.

Place the biscuits in the oven and bake at 180°C for 15 minutes or until golden brown. Be sure you don’t over cook them as they are can quickly brown and become bitter if over cooked.

Store in an airtight container once completely cooled.

Variations –

  • Substitute the raspberry jam for caramel filling, marmalade or apricot jam.
  • Dip the base of the biscuit into melted milk chocolate.

Tell us about your favourite traditional recipes in the comments below. Share you creations with us @possandruby

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