When I think of classic biscuit recipes, jam drops are right up there at the top of the list! And so, it was definitely time to convert my favourite jam drop recipe to the Thermomix.
If you haven't yet made Thermomix Jam Drops, you absolutely MUST! They're so quick and simple.... and taste totally delicious. Seriously, these classic cookies are the best things ever.
I usually use raspberry jam in my biscuits, but you can use any type of jam you like (blueberry is also really, really yum!).
So go on, make a batch of Thermomix Jam Drops (I promise that you wont regret it!).
Notes: these biscuits are meant to be flat (they won't rise very much due to the small amount of baking powder used). If you'd like them to be slightly less flat, you can try chilling the dough in the fridge before cooking. Also, roll the dough into balls and then very gently use your knuckle to create a very small indent for the jam (don't flatten the cookie dough). Finally, you can increase the amount of baking powder to 1 tsp.
xx
Thermomix Jam Drops
Ingredients
- 180 g softened butter
- 225 g caster sugar
- 1 egg
- 250 g plain flour
- ½ teaspoon baking powder (increase to 1 teaspoon if you'd like the biscuits to be slightly less flat)
- jam (any flavour)
Instructions
- Preheat oven to 180 degrees celsius.
- Grease and line two baking trays with baking paper.
- Add the butter to the TM bowl and soften for 30 seconds at 60C on Speed 3.
- Cream the butter and sugar for 20 seconds on Speed 4.
- Scrape down the sides of the bowl and repeat for a further 20 seconds on Speed 4.
- Add egg and mix for 10 seconds on Speed 4.
- Add flour and baking powder and mix for 20 seconds on Speed 5.
- 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.
- 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
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?