Fun with Jam Drops

"A cup of coffee, friends and a natter" rates in the top five of my feel-good list at the moment, so yesterday as I was getting food ready for diner, Anne was coming around, I thought it would be nice to finish the meal with coffee and biscuits, slumped in cosy corner, exchanging news. Looking for a biscuit recipe in my new bible "the baker" by Leanne Kitchen, I knoooow, I still can't believe it is a real name either, but more of this in another post, I spotted jam drops.

When I was very small, at school, they taught us how to make "lunettes", biscuits shaped like spectacles, sprinkled with icing sugar, the eyes filled in with jam. Jam drops obey the same principle and they could have been named "eye balls" but I guess that would not have been very appetizing. There is nothing to them, they are a little time consuming to make but I have not had so much fun in the kitchen for a long time and they are delicious.

Jam Drops

Makes 32

80g unsalted butter, softened
1/3 cup / 80g caster sugar
2 tblsp milk
1/2 tsp vanilla essence
1 cup /125g self-raising flour
1/3 cup/40g custard powder or instant vanilla pudding mix
1/3 cup raspberry jam/100g ( I used recently home made strawberry jam)

1. Preheat the oven to moderate 180C/ 350F/Gas 4 and line two baking trays with baking paper.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy, or a fork will do, Add the milk and vanilla and beat until combined. Add the sifted flour and custard powder and mix to form a soft dough. Roll heaped teaspoons of the mixture into balls and place on the trays.

3. Make an indentation in each ball using the end of a wooden spoon. Fill each hole with a little jam. Bake for 15 minutes, cool slightly on the trays, then transfer to a wire rack to cool.
Jam drops will keep up to 7 days, stored in a cool place in an airtight container, or can be frozen in which case, you will have to be really fast as they disappear so quickly.

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