Plum jam drops

Plum jam drops

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
24
Photographer
Patricia Niven

MRS: These are the first biscuits that Finn and I started making together. You can use any jam you have in the cupboard here (especially the one lurking at the back you bought at the school fête) or try this quick, no-cook option instead – any leftovers you have can be kept in a sealed jar in the fridge for up 5 days and are good for breakfast.

Ingredients

Quantity Ingredient
115g unsalted butter, at room temperature
130g sugar
1 free-range egg
1 teaspoon vanilla paste
200g plain (all-purpose) flour
1/2 teaspoon baking powder
150g plum jam (see below) or 150g pre-made jam of your choice

Plum jam

Quantity Ingredient
300g plums, stones removed
1 tablespoon maple syrup
1 teaspoon vanilla paste
juice of 1/2 lemon
2 tablespoons chia seeds

Method

  1. To make the jam, put the plums, maple syrup, vanilla paste and lemon juice in a food processor and blitz until smooth, scraping down the sides with a spatula as you go to ensure that no large pieces of fruit are left. Stir in the chia seeds and mix together well, then pour into a clean jar and transfer to the fridge for 30 minutes to chill and thicken to a jam-like consistency.

    Preheat the oven to 180°C. Line two baking trays with baking paper.

    In a bowl, cream the butter and sugar together with an electric whisk until light and fluffy. Add the egg and vanilla paste and whisk to combine, then gently stir in the flour and baking powder with a wooden spoon to form a dough.

    Scoop out teaspoonfuls of the dough and roll into small balls. Arrange the balls on the prepared baking trays leaving 2 cm or so between each to allow for spreading when baking, then press down on the centre of each ball with your thumb to make holes.

    Spoon ¾ teaspoon of jam into each of the holes, being careful not to overfill them as the jam will run over while baking, and bake for 10–12 minutes on the top shelf of the oven until golden. Leave to cool on a wire rack. Keep stored in an airtight container for up to 4–5 days.
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