Jam Drops Recipe

Add the self raising flour and mix until just combined. Slowly beat in the flour and salt until a stiff dough forms.

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Add the eggs one at a time and blend well.

Jam drops recipe. Preheat oven to 160C and line 2 large oven trays with silicone sheets or baking paper. Roll walnut-sized portions of mixture into balls and place on prepared tray allowing room for spreading. Place teaspoonfuls approx 4cm apart onto a baking sheet either greased or lined with baking paper.

Spoon ½ teaspoon of jam into each depression. Use your finger to make a small indent in the. Line two baking trays with baking paper.

Make an indentation in the top of each biscuit I use 2 teaspoons to dig a little hole. Add the milk and vanilla and beat until combined. In an electric mixer cream the butter CSR Raw Caster Sugar and vanilla until smooth and pale.

Place balls at least 5 cm apart on a baking tray lined with baking paper. Add the egg and. They are great for lunch boxes as well as after school snacks.

Roll tablespoons of mixture into balls. Add the egg and beat well. Preheat the oven to 180C.

We just need some salt flour custard sugar eggs and some nice soft butter coming in the room temperature but that is going to help us to break down the crystals. Beat butter extract sugar and ground almonds in small bowl with electric mixer until light and fluffy. Add the vanilla and combine well.

Preheat oven to 180C. Place about 5cm 2 inches apart on trays flatten slightly. Bake for 1215 minutes or until light golden.

With only a few ingredients these biscuits are quick and easy to make and this recipe makes a ton of them. Using electric beaters cream the butter and sugar until light and fluffy. There is nothing tricky about this whole recipe.

Stir in sifted flour. Tip the biscuit dough onto a large piece of plastic wrap cover the dough and refrigerate for at least 30 minutes until it begins to firm up. Using your thumb press a depression into each ball.

Though we prefer strawberry jam you could use any jam that you like such as apricot rosella or plum jam. Using an electric mixer beat the butter sugar and vanilla extract until very light and creamy. Roll into small balls with a little less than a tablespoon of mixture in each ball.

Using end of a wooden spoon press a flower shape about 1cm ½. Divide rind between both jams. Pre heat your oven to 180 deg C and line two baking trays with baking paper.

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