Total Time: 1 hour 15 minutes (Prep: 30 minutes, Chill: 30 minutes, Bake: 12-15 minutes per batch)
Yield: Approximately 36 biscuits
Skill Level: Beginner
Intensity: Low to Moderate. This recipe is family-friendly and perfect for bakers of all levels. The steps are straightforward, but a bit of patience is required for chilling the dough and careful baking to achieve the perfect texture.
A Festive Tradition in Every Bite
Capture the magic of Christmas baking with these delightful Jam Drop Biscuits. More than just a cookie, they are a buttery, tender shortbread vessel for a dollop of shimmering crimson jam, evoking images of festive wreaths and cozy kitchen days. This classic recipe is deceptively simple, requiring no special equipment or intricate techniques, yet yields impressive results that look as joyful as they taste. The combination of rich, crumbly biscuit and the sweet-tart burst of jam is a timeless pairing that belongs on every holiday cookie tray. Let’s create a batch of edible Christmas jewels!
Ingredients
For the Biscuit Dough:
225g (1 cup / 2 sticks) unsalted butter, softened to room temperature
100g (1/2 cup) caster sugar (granulated sugar works fine)
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
300g (2 ½ cups) plain all-purpose flour, plus extra for dusting
¼ teaspoon fine sea salt
For Assembly & Finishing:
200g (approx. ½ cup) good quality raspberry, strawberry, or apricot jam
Icing sugar (confectioners’ sugar), for dusting (optional)
Equipment
Electric hand mixer or stand mixer
Large mixing bowls
Baking trays (2-3)
Parchment paper or silicone baking mats
Small spoon or teaspoon
Wire cooling rack
Step-by-Step Instructions
1. Cream the Butter & Sugar (5 minutes)
In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and caster sugar together for 3-4 minutes. The mixture should become noticeably paler, fluffy, and smooth. This step is crucial for creating a light texture.
2. Incorporate Wet Ingredients (2 minutes)
Add the egg yolk and vanilla extract to the creamed mixture. Beat on medium speed for another 1-2 minutes until fully combined and creamy. Scrape down the sides of the bowl as needed.
3. Combine Dry Ingredients & Form Dough (5 minutes)
In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the dough begins to clump together and no dry flour remains. Do not overmix.
4. Chill the Dough (30 minutes + 10 minutes hands-on)
Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and shape it into a disc. Wrap the disc tightly in cling film and refrigerate for at least 30 minutes (up to 2 hours). This firms up the butter, preventing the biscuits from spreading too much and making the dough easier to handle.
5. Preheat Oven & Prepare Trays (5 minutes)
While the dough chills, preheat your oven to 180°C (160°C fan-forced) / 350°F. Line 2-3 baking trays with parchment paper or silicone mats.
6. Shape the Biscuits (10 minutes)
Remove the dough from the fridge. Using a tablespoon or a small cookie scoop (about 1.5 tbsp size), portion the dough. Roll each portion into a smooth ball about 2.5cm (1 inch) in diameter. Place the balls on the prepared trays, spacing them about 5cm (2 inches) apart—they will spread slightly.
7. Create the “Jam Drop” (3 minutes)
Using your thumb, the end of a wooden spoon, or a small measuring spoon, make a deep, wide indent in the center of each dough ball. Be careful not to press all the way through to the tray. Fill each indent with about ½ teaspoon of your chosen jam. Do not overfill, as the jam will bubble and spread during baking.
8. Bake to Perfection (12-15 minutes per batch)
Bake one tray at a time in the center of the preheated oven for 12-15 minutes. The biscuits are done when the edges are set and just beginning to turn a very light golden brown. The centers will still look soft, and the jam will be bubbling.
9. Cool Completely (30 minutes)
Allow the biscuits to cool on the baking tray for 10 minutes. They are very fragile when hot. Then, carefully transfer them to a wire rack using a spatula to cool completely. The biscuits will firm up as they cool.
10. The Final Touch (2 minutes)
Once completely cool, dust lightly with icing sugar for a snowy, festive finish, if desired.
Serving & Storing
Serving: These biscuits are perfect with a cup of tea, coffee, or mulled wine. Arrange them on a festive platter as part of your Christmas dessert spread.
Storing: Store completely cooled biscuits in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The jam centers will soften the biscuits slightly over time, which many find delicious.
Baker’s Notes & Tips
Butter is Key: Ensure your butter is properly softened—it should yield to gentle pressure but not be oily or melted. This is essential for proper creaming.
Jam Choice: Use a thick, good-quality jam. If it’s very runny, you can simmer it gently in a small pan for 5 minutes to thicken it slightly before using. For a traditional look, red jams like raspberry are stunning.
Prevent Spreading: If your dough feels too soft after shaping, pop the tray of shaped biscuits into the freezer for 10 minutes before baking. This guarantees they will hold their shape.
Make Ahead: The dough disc can be made and refrigerated up to 2 days in advance. You can also freeze the shaped, unbaked dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Nutrition Information (Per Biscuit)
Calories: ~110 kcal
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 15mg
Total Carbohydrates: 13g
Dietary Fiber: 0.3g
Sugars: 6g
Protein: 1g