Raspberry Jam drops are synonymous with school fetes and community fund raising. They are a staple at any country bake stall and always one of my personal favourites biscuits.
For those after a traditional, easy biscuit, this recipe is for you. Only slightly adapted – mainly for convenience – from a recipe found in The Coronation Cookery Book – compiled by the Country Women’s Association of N.S.W (ed.1951) {a beautiful old book with yellowing pages owned by my Great Aunty Lily} this recipe is simple and delicious. It would be a great one to try with the kids – just be careful of the hot jam and let them cool before digging in!
I am still getting used to working with the mega-oven, so biscuits are a pleasant and low risk way to start. But, so far so good! Wish me luck – as I fear a baking fail is just around the corner with the mega oven! Souffle anyone?
- 6 Tbs butter (120 grams)
- 1 small cup sugar
- 2 eggs
- 3 cups S.R flour
- ¼ tsp vanilla bean paste
- Raspberry jam
- Pre-heat your oven to 180 degrees and line two baking trays.
- Beat butter and sugar in a mixer until creamy.
- Add eggs, one at a time, scraping down the sides of the bowl a couple of times to ensure it all comes together nicely.
- Add the flour and mix until combined, then add the vanilla.
- Dust your hands with flour and start rolling walnut size balls of dough. Placing them in rows on each of the trays. They will spread a little, so give them some room.
- To make a nice nest for the jam you can use the tip of your finger to create a well in the top of each biscuit. This process also makes the biscuit flatter. Though, I have used the back of my ¼ teaspoon measure as it makes a nice deep hole which is the perfect size.
- Fill each hole with raspberry jam (or any flavour you prefer really!). Be careful not to overfill each nest, otherwise it will leak out when hot and burn on the tray and base of the biscuit.