Did you know in America the Aussie classic Jam Drops are know as thumbprint cookies? I think I like our name better, it shows more creativity!
For decades Jam Drops have been many families favourite biscuit. They show regularly at school fetes, fundraiser stalls and your grandmas kitchen table.
I relived the memory of the humble jam drop this weekend to fulfil the craving I had been having for them all week.
125gm Butter, softened
3/4 Cup Brown Sugar
1 Tsp Vanilla Essence
1 Cup Plain Flour
1/2 Cup Self Raising Flour
LETS PUT IT ALL TOGETHER
1. In a medium bowl place the softened butter, sugar and vanilla essence. Using electric beaters or a stand mixer cream together.
2. Add the egg and continue to beat until well combined.
3. Add the flours and mix until a dough forms.
4. Take tablespoon size amounts, roll into a ball, place onto a lined baking tray. Repeat until all the dough is used.
5. Using your thumb, push down on the balls to make an indent.
6. Add a drop of strawberry jam (or your favourite jam)
7. Bake in a 180 degree celcius oven for 10 minutes or until lightly golden.
8. Remove from the tray and allow to cool on a rack.
THERMAL COOKER STEPS
1. Place the butter, sugar and vanilla essence into the jug with the mixing blade. Speed 5, 20 seconds. Scrape down the side.
2. Add the egg, process speed 4, 20 seconds. Scrape down the sides.
3. Add the flours, process speed 3, 30 seconds until the dough forms.
Continue from step 4 above.
Store in an airtight container for up to a week.
You can easily double the ingredients to make a larger batch.