Jam drops recipe - Choithrams

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Calories
126.2

Fat
17.6g

Protein
0.3g

Carbs
28.4g

Sugars
16.5g

Calories
126.2
Fat
17.6g
Protein
0.3g
Carbs
28.4g
Sugars
16.5g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
126.2
Fat
17.6g
Protein
0.3g
Carbs
28.4g
Sugars
16.5g

Jam drops

Prep Time
10 Mins
Cook Time
20 Mins
Serves
12

About

Enjoy hot and straight from the oven, but remember to allow them to cool and set completely. Yum!

Ingredients

125g Unsalted Butter, (softened)
3/4 cup Caster Sugar
2 Free range eggs
2 1/4 cups Self-raising flour
2 tbsp Strawberry jam
2 tbsp Apricot jam

Method

Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Place butter and sugar in a bowl. Using an electric beater, beat until pale and creamy. Add eggs, one at a time, beating well after each addition until combined. Add flour and stir until a dough forms. Turn on a lightly floured surface to bring dough together.
Roll tablespoonfuls of dough into balls and place 4cm apart on trays, allowing room for spreading. Use a spoon or your finger, make indents in balls. Divide jams among indents.
Bake for 20 minutes or until golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

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President Unsalted Butter 400g

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President Unsalted Butter 400g

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Tate & Lyle Caster Sugar 1kg

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Tate & Lyle Caster Sugar 1kg

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Organic larder free range eggs 10s

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Supervalu Daily Basics Flour Self Raising 2kg

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Supervalu Daily Basics Flour Self Raising 2kg

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Supervalu Signature Taste Strawberry Conserve 340g

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Supervalu Signature Taste Strawberry Conserve 340g

Supervalu Signature Taste Strawberry Conserve 340g

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St. Dalfour Thick Apricot Jam 284g

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St. Dalfour Thick Apricot Jam 284g

St. Dalfour Thick Apricot Jam 284g

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