These yummy jam drops are nothing short of delicious, a few of these classic biscuits paired with a hot cup of tea makes for the perfect morning or afternoon snack.
These biscuits are extremely popular, and many countries have their own version. In America they are known as “Thumbprint Cookies” whilst in Sweden they are a common Swedish pastry referred to as a “Hallongrotta”. In both Australia and New Zealand they are better known as “Jam Drops”, despite the variation in name these “raspberry caves” all consist of a vanilla and butter cookie, that is filled with raspberry jam.
I have always been a fan of Jam tarts and whilst a gluten free jam tart recipe is on my list to create, these jam drops have really been hitting the spot. What I love about this recipe is that it takes advantage of ingredients most of us already have in the fridge and pantry. Requiring only six ingredients, these jam drops are the perfect treat to make if you are short on time or have unexpected visitors call round.
I personally choose to make these with strawberry jam, but you can use raspberry jam which is more traditional but you could use any sweet jam. When it comes to assembling these jam drops you can use as much or as little jam as you like, and you can make the biscuits large or small. When it comes to rolling the biscuits, I use a one tablespoon measuring spoon and that tends to make about 9-10 drops.
It is also important to note that these biscuits are designed to be raised in shape, they aren’t intended to be flat, so don’t worry if a little bit of jam leaks out onto the biscuit, it just adds to the taste. My biggest tip for this recipe is to make sure that when you are placing your balls onto your lined baking tray that you allow enough room for them to expand, I tend to bake mine in two lots of six as my oven is relatively small.
Providing that you have some self- control then these jam drops will last two days in an air tight container, but its more than likely that they will be gone within the day.
If you get the chance to try out these delicious gluten free jam drops, I would love to know what you think, feel free to tag me over on Instagram at @itsallglutenfree
Gluten Free Jam Drops
- 125 grams Butter Softened
- 115 grams (1/2 cup) Caster Sugar
- 1 teaspoon Vanilla Essence
- 1 Egg
- 165 grams (1 1/4 cup) Gluten Free Self Rasing Flour*
- 1 teaspoon GF Flour (Extra needed to slightly dust balls when rolling)
- 120 grams (1/3 cup) Strawberry or Raspberry Jam
- Preheat your oven to 180 degrees (fan forced) and line your baking tray with baking paper.
- Beat your butter, sugar and vanilla essence with an electric beater/mixer.
- Once the mixture is creamy and pale in colour, beat in your Egg.
- Remove your electric beater, and scrap down the sides of your bowl with a spatula.
- Then sift your flour in a separate bowl, then slowly add it into your wet mixture (the secret is to add the flour slowly and to fold it in with a spatula).
- Once you have gently folded the flour into your wet mixture, start scooping out your balls with a tablespoon.
- To do this place some flour onto your hands, and scoop the mixture onto your hands and gently roll into balls.
- Once you have a rounded ball shape, place it on your tray and slightly push down in the middle to allow for the jam (see picture above for reference).
- Repeat these steps until you have used all of your mixture, then fill each hole with your chosen jam filling.
- Bake for 15-16 minutes and allow to cool on the baking tray for 1 minute before transferring to a wire rack. (Make sure you gently remove them from the tray to avoid breaking, I tend to use a thin spatula or knife to help lift the bottom up) Now enjoy!