Gluten Free Blackcurrant Jam Drops

Easy and foolproof gluten free jam drops, that taste and look incredible. These six ingredient blackcurrant jam drops are the perfect afternoon or morning tea treat, the tartness of the blackcurrant perfectly cuts through the rich and buttery biscuit, making for a delicious jam drop.  



What I love about this recipe is that it takes advantage of ingredients most of us already have in the fridge or 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.  

This recipe will make about 8 large jam drops, but you can make them as small or large as you want. These Jam drops are best eaten on the day they are baked, but will last up to 3 days in air tight container in the pantry. My biggest tip for this recipe is to make sure that when you are placing the jam drops onto the lined baking tray, you allow enough room for them to expand, I tend to bake mine in two lots of six as my oven is relatively small.

Have you seen my Gluten Free Raspberry Jam Drops? If not just click here.



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 comment below or message me over on Instagram here.

Gluten Free Blackcurrant Jam Drops

Prep Time15 mins
Cook Time15 mins
Resting Time15 mins
Course: Baking, sweet
Author: Georgia

Ingredients

  • 125 grams Butter softened (I actually used Flora Buttery spread)
  • 1/2 cup Caster Sugar
  • 1 teaspoon Vanilla Essence
  • 1 Egg
  • 1 1/4 cup Gluten Free Self Raising Flour* see notes
  • 1/3 cup Blackcurrant jam

Instructions

  • 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 the electric beater/mixer, 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. 
  • The mixture is very sticky, so I find the easiest thing to do is to dollop a tablespoon amount of the mixture onto the baking tray, then use a spoon or fingers to mold it into a circle shape (remeber it dosent have to be perfect).
  • Once you have a rounded ball shape, 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 5 minutes 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! 

Notes

  • I have only ever made this recipe with Gluten Free Self Raising Flour from the brand “Organ” which you can get at Coles Supermarkets. 
  • Cooking times may vary depending on the oven, so I recommend keeping an eye on them. 



 

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