I visited the River Cottage Australia Cooking School in June 2015 where I was able to get some great tips from chef Paul West about making the perfect jam drop. This one was made with Apple and Kiwi jam that we made on the day but you can always take a shortcut with a store-bought variety. This recipe is taken from River Cottage Australia Cookbook.
Preparation Time: 15minutes + extra if you make the jam from scratch/ Cooking Time: 15 minutes/ Makes 20 biscuits
- 125g unsalted butter*, at room temperature
- ½ cup caster sugar
- 1 free-range egg
- 1 1/4 cup self-raising flour, sifted
- 1 cup desiccated coconut
- Jam of your choice.
- Preheat your oven to 180°C and line two oven trays with baking paper
- In a mixing bowl, beat the butter and sugar until pale and creamy, then add the egg and continue beating until well combined. Add the sifted flour and desiccated coconut, and then stir gently until combined.
- Use a tablespoon to scoop up a bit of dough, then roll it into a ball using your hands and place it on one of the baking trays. Repeat with the remaining dough.
- Use the spoon to flatten the balls a little and then make an indentation with the tip of your pinky finger. Spoon some jam into the indentation and then place the trays in the oven to bake for 15 minutes or until golden.
- Remove from the oven and spoon a little more jam into the indentations while the biscuits are still hot. Leave to stand for a couple of minutes on the baking trays and then transfer to a wire rack to cool completely.
*There is a lot of debate over whether to use butter or margarine. I would encourage you to use unsaturated forms of fats and oils when cooking to reduce your risk of heart disease. To read more about the topic, visit the Heart Foundation website by clicking here.