Classic Jam Drops
Welcome to the Jam Drop Club, I am so glad you are here. I take these cute melt in your mouth thumbprint cookies filled with sweet fruity jam very seriously and because they are so easy to make, I love making them with the kids on weekends when I am running out of ideas to keep them entertained. If you ever feel like you're always on the look out for fun-tivities to keep the kids entertained, this recipe is it because they are super quick to make and the kids won't get distracted midway through and walk off to find something else to do because they are too irresistible!
There's a very good reason why these Classic Jam Drops are so popular amongst my family and friends, and that's because they only have 6 ingredients and take 25 minutes to make from start to bake. You start by whipped the wet ingredients first, then whip in the egg, followed by folding in the dry ingredients to make the biscuit dough. From here you use a spoon or a small cookie scoop to scoop out small balls of biscuit dough onto a baking tray lined with baking paper. Then here comes the fun part! With your thumb, press lightly down into the middle of each portion of rounded cookie dough to make a small imprint. Then dollop a small amount of jam (no measurements here!) into the imprint. And bake! It really is that simple. The biscuit itself is soft and not too sweet, and the baked jam is chewy and delicious. It's a perfect match in my humble opinion. In fact, just like my Carrot Cake Cookies, GF DF Chocolate Cocoa Crinkle Cookies, and Miso Nut Butter Chocolate Chip Cookies, I am positive they will also become a firm favourite amongst your family and friends. I also love filling old mason jars with these Jam Drops and giving them to friends for birthdays and Christmas!
FAQs
Can I use any sweet fruit jam?
Absolutely! I usually use whichever jam we have in our fridge. I also think a savoury jam, like bacon jam or tomatoes jam would be an interesting switch up!
Can I use gluten free flour to make these Classic Jam Drops?
Yes absolutely. The texture won't be as smooth if you use coconut flour or almond flour, so don't email me if you do use these flours and you aren't loving the texture because I have warned you :) Whenever I bake with a gluten free flour, I prefer the Coles brand gluten free flour because it's very smooth. Here's a link to the Coles Gluten Free Self Raising Flour I use all the time.
How do I store Jam Drops?
Personally, I love these stored in an airtight container in the fridge. As the jam has been baked in the oven, I rather enjoy the cool chewy consistency when I eat one straight from the fridge. If that sounds rather odd to you, stored them in an airtight container and leave them in the pantry (and out of direct sunlight). They store in the fridge and pantry for up to 2 weeks and in the freezer for up to 3 months - as long as they are tightly sealed in an airtight container.
Classic Jam Drops
Servings
12 biscuits
Prep Time
10 minutes
Cook Time
15 minutes
This quick and easy Nutty Moon Porridge is made with raw almonds, dried apricots and dates, and a sprinkling of sunflower seeds and brown sugar. To me, there is nothing more beautiful than slowly stirring the nuts, fried fruit and seeds into the hot porridge and seeing the swirls of melted sugar hug the warm porridge.
Ingredients
1 cup traditional rolled oats
1 cup water
1 cup almond milk
1/4 cup dried apricots, chopped
1/4 cup dried dates, chopped
1/4 cup raw almonds
1/4 cup pumpkin seeds
2 tbsp brown sugar
Directions
In medium saucepan add oats, water and milk. Stir with a spoon. Place on stove on low to medium heat. The trick is to keep stirring until the porridge is just cooked through and to take it off the heat when there is still plenty of creamy liquid in the saucepan. Never leave the porridge unattended as this may result in overcooked, gluey porridge.
Ladle porridge into two bowls. Garnish one side of the bowl with dried apricots and dates, almonds and sunflower seeds to create a crescent moon shape. Add 1 tbsp of brown sugar on top of the nuts, seeds and fruit per bowl. Serve and enjoy straight away!
Recipe Note
Can I use any sweet fruit jam? Absolutely! I usually use whichever jam we have in our fridge. I also think a savoury jam, like bacon jam or tomatoes jam would be an interesting switch up! Can I use gluten free flour to make these Classic Jam Drops? Yes absolutely. The texture won't be as smooth if you use coconut flour or almond flour, so don't email me if you do use these flours and you aren't loving the texture because I have warned you :) Whenever I bake with a gluten free flour, I prefer the Coles brand gluten free flour because it's very smooth. Here's a link to the Coles Gluten Free Self Raising Flour I use all the time. How do I store Jam Drops? Personally, I love these stored in an airtight container in the fridge. As the jam has been baked in the oven, I rather enjoy the cool chewy consistency when I eat one straight from the fridge. If that sounds rather odd to you, stored them in an airtight container and leave them in the pantry (and out of direct sunlight). They store in the fridge and pantry for up to 2 weeks and in the freezer for up to 3 months - as long as they are tightly sealed in an airtight container.
