Jam-Drop Biscuits

Jam-Drop Biscuits / Karen E. Photography (p)


  • 3/4c White Sugar
  • 225gr Unsalted Butter
  • 2whole Eggs
  • 2c Cake Flour
  • 10ml Baking Powder
  • Smooth All Gold Apricot Jam


  1. Pre-heat the oven to 180⁰C.
  2. In a mixing bowl, whisk the sugar and butter, until light and creamy.
  3. Add the egg and mix well.
  4. Sift the flour and baking powder together, then fold into the egg mixture.
  5. Make small balls of the biscuit mixture and press lightly out on a greased oven tray.
  6. Place the jam on top of the pressed out biscuit ball, in the hole your thumb would have created when pressing the biscuit out.
  7. Bake in the oven for about 15minutes or until cooked.
  8. When cooked remove from the oven tray and place onto a cooling rack.
  9. Store in an airtight container.