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.
Sonia cridland says
Brilliant! I made this using 1 teaspoon of baking powder. They turned out absolutely perfect, not flat at all. I will definitely be using this recipe again! The biscuit recipe could be adapted for choc chip etc. Thank you for sharing.