Ingredients
- 225 g Unsalted butter, softened
- 100 g White sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 250 g All-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Barker's Strawberry Squeezy Fruit Preserve
Method
- Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, use an electric mixer to cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla until well combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball.
- Fill each indentation with Strawberry Squeezy Fruit Preserve. Be generous but careful not to overfill, as the jam may spill over during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the biscuits are lightly golden.
- Remove from the oven and let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve the jam drop biscuits with tea, coffee, or as a delightful snack.
