Thermomix Jam Drops

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.

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Thermomix Jam Drops

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 40

Ingredients

• 180 g softened butter
• 225 g caster sugar
• 1 egg
• 250 g plain flour
• ½ tsp baking powder (increase to 1 tsp if you'd like the biscuits to be slightly less flat)
• jam (any flavour)

Instructions

1. Preheat oven to 180 degrees celsius.
2. Grease and line two baking trays with baking paper.
3. Add the butter to the TM bowl and soften for 30 seconds at 60C on Speed 3.
4. Cream the butter and sugar for 20 seconds on Speed 4.
5. Scrape down the sides of the bowl and repeat for a further 20 seconds on Speed 4.
6. Add egg and mix for 10 seconds on Speed 4.
7. Add flour and baking powder and mix for 20 seconds on Speed 5.
8. Roll the mixture into small balls (about 2 teaspoons of mixture).

9. 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!).

10. Use a teaspoon to place a very small amount of jam into each indent.
11. Bake the cookies for approximately 10 minutes or until lightly golden.
12. Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.

Recipe 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.