Old fashioned Thermomix Jam Drops made from just 6 ingredients and 10 minutes prep time!
The perfect lunchbox snack or biscuit to enjoy with a cup of coffee!
Fill up the cookie jar with a batch of our Thermomix Jam Drops!
Just like our yoyos, condensed milk cookies and fairy biscuits, these jam drops are super simple to prepare and taste delicious!
So lets get baking!
Why You're Going To Love This Recipe
This classic biscuit recipe is SO easy to make using the Thermomix!
- 6 ingredients - all of the ingredients are pantry and fridge staples... so no trips to the supermarket required!
- Great For Lunch Boxes - the kids will love these sweet little jam cookies.
- Versatile - mix and match the jam flavours to suit your preferences.
- Suitable For All Thermomix Models - our Thermomix jam drops can be prepared in any of the Thermomix models.
What You Need
Head to the fridge and pantry and grab just 6 basic ingredients..
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use salted or unsalted butter for this recipe. Allow to soften to room temperature before using
- Caster Sugar - this is a superfine sugar that's perfect for baking as it dissolves when mixed with the butter
- Egg - use a large egg (at room temperature)
- Plain flour - also known as all purpose flour
- Baking powder - just a tiny amount!
- Jam - any flavour you like. Raspberry is my favourite option!
Step By Step Instructions
10 minutes active prep time is all that's needed to prepare jam drops!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cream The Butter & Sugar
Place the butter and sugar into the Thermomix bowl. Mix until pale, smooth and creamy.
Scrape down the sides of the bowl.
Step 2 - Add The Egg
Add the egg and mix again.
Step 3 - Add The Flour & Baking Powder
Add the plain flour and baking powder and mix to combine.
Step 4 - Chill The Dough
Place the dough into the fridge for 30 minutes to chill (this will stop the biscuits from over-spreading when baked).
Step 5 - Bake
Roll the mixture into small balls.
Use your knuckle to make a deep hole in the centre of the dough (not the whole way through).
Place a TINY amount of jam (approx ⅛th teaspoon) into the hole.
Bake for 10 minutes (do NOT overbake as the jam will spread).
Expert Tips
- Choose any flavour of jam you like!
- Only add a TINY amount of jam - otherwise it will overflow.
- Create a deep hole (not the whole way through) for the jam to go in using your knuckle.
- Chill the dough for a minimum of 30 minutes before baking (this is help stop over-spreading)
- Do NOT overcook the biscuits, they will firm on cooling. Overcooking the biscuits will cause the jam to spread.
- Store in an airtight container for up to 1 week.
- Freeze for up to 3 months. Allow to defrost at room temperature before consuming.
FAQs
There are 3 main reasons your jam may spread:
- adding too much jam to the hole
- not making the hole deep enough to keep the jam in
- overcooking the biscuits
Yes! Chilling the dough helps it to stop over-spreading when baked.
Related Recipes
Fill up those hungry tummies with our tasty Thermomix cookies!
OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Jam Drops
Equipment
- Thermomix
- Oven
Ingredients
- 180 g butter softened to room temp
- 225 g caster sugar
- 1 egg
- 300 g plain flour
- ½ teaspoon baking powder
- jam (any flavour)
Instructions
- Preheat oven to 180 degrees celsius (fan forced). Grease and line two baking trays with baking paper.
- Cream the softened butter and sugar for 20 seconds, Speed 4.
- Scrape down the sides of the bowl and repeat for a further 20 seconds, Speed 4.
- Add the egg and mix for 10 seconds, Speed 4.
- Add flour and baking powder and mix for 10 seconds, Speed 5. Scrape the sides of the bowl and repeat for a further 10 seconds.
- Chill the dough in the fridge for 30 minutes.
- Roll the mixture into small balls (about 2 teaspoons of mixture).
- Place the cookie balls onto the baking tray and use your knuckle or finger to press an indent into the mixture (not the whole way through!).
- Use a teaspoon to place a very small amount of jam into each indent (approximately ⅛th of a teaspoon).
- Bake the cookies for approximately 10 minutes or until lightly golden.
- Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
Notes
- Choose any flavour of jam you like!
- Only add a TINY amount of jam - otherwise it will overflow.
- Create a deep hole (not the whole way through) for the jam to go in using your knuckle.
- Chill the dough for a minimum of 30 minutes before baking (this is help stop over-spreading)
- Do NOT overcook the biscuits, they will firm on cooling. Overcooking the biscuits will cause the jam to spread.
- Store in an airtight container for up to 1 week.
- Freeze for up to 3 months. Allow to defrost at room temperature before consuming.
Chris R says
Flat and fabulous. Makes lots of biscuits. I used nuttelex in place of butter. I also only had icing sugar which made a dough a bit too runny or perhaps the nuttelex? I just added more flour and mixed it in with the spatula until I had more of a biscuit dough texture.
Michelle says
So quick to make in the thermomix and although they were quite flat, they were crunchy and buttery. I sprinkled some icing sugar on top for a beautiful biscuit to serve my guests and for the kids to pack in their lunch boxes. I will try your tips on having them less flat. They still were a hit and I'll be making these again! Thanks for the recipe.
Maureen says
I made these and after reading the comments I used self raising flour and a teaspoon of baking powder. They “still” turned out flat. I suspect it’s because my butter melted slightly when it mixed with the sugar after heating it slightly in the previous step. Still yummy and grandkids will think they are getting a bigger biscuit! ?
Sarah Avis says
Can you freeze these?
Lucy Mathieson says
Hi Sarah, yes you can (although they'll go a bit softer). xx
Carlie says
A lovely jam drop! They do rise in the oven but then flatten slightly on cooling. But are still fluffy. I used ordinary white sugar plus a dash of vanilla, mine were more buttery than I'd liked, but I put that down to the sugar and the type of butter used. Thank you for a lovely Thermomix recipe! ???
Meredith says
Yep really flat and unimpressive looking. Such a shame as I have used other receipes on your site and they have been real winners.
Kashmalah says
Hi is it okay if i use powederd suger instead
Lauren Matheson says
I haven't tried this recipe with powdered sugar I'm afraid, it may change the texture.
babs says
bake them in small muffin pan, that way it holds its shape and won't go flat
Judi says
Oh my goodness! These are just divine! Thank you so much for the recipe.
Lucy Mathieson says
Thank you so much Judi!
Crystal says
Yep flat and massive so disappointed wish I read comments before
Lucy Mathieson says
Hi Crystal, I've added some tips and notes into the recipe which will hopefully help you in the future. Basically these biscuits are meant to be flat - but there are a few things you can do to ensure that they are slightly more risen (like in the pictures). I would say that the most important thing is to make sure that when you roll your dough into balls, you don't flatten it down. Simply place an indent into the ball with your knuckle (without flattening the dough). xx
Bel says
Any hints of how to ensure biscuits don't go flat? Tried the dough in the fridge and they still all went flat. Nice taste though!
Jess says
I tried the fridge tip and they still turned out really flat. The mixture tastes amazing though!
Shandelle says
Very flat - but tasted nice! Wish I'd read the refrigerator tip first!!!
Liss says
Mine also came out flat. Brand new baking powder... Delish tho!!!
Lucy says
Hi Liss, you can try chilling the dough in the fridge before rolling them into balls to keep them nice and round. 🙂
Olivia says
My biscuits came out flat. Is it definitely plain flour & only 1/2 tsp baking powder?
Lauren says
Hi Olivia, I'm sorry the Jam Drops didn't turn out for you. Yes it is definitely just 1/2 teaspoon of baking powder and you don't want the biscuits to rise too much. Maybe your baking powder is out of date?