Jam drops will always have a special place in my heart. They remind me of my Nan, one of her go-to bakes that always made the kitchen smell so good. Sweet, simple, and filled with love.
I came across this recipe handwritten by her, tucked away amongst some old family notes. It was like finding a little treasure. Nan was always baking something… scones, ANZAC biscuits, and these jam drops were a firm favourite. Being able to pass her recipe on and bake it with my own kids feels really special, a little piece of her lives on in our home through these sweet treats.
Each time I make them, I’m taken back to those fun afternoons in her kitchen. The buttery biscuit with that little dollop of jam is just perfection in my eyes. It’s one of those simple recipes that has a way of bringing comfort and joy.
Use your Favourite Jam
What I love most about these jam drops is how versatile they are. Use whatever jam you have on hand — strawberry, raspberry, apricot, or even a mix if you’re feeling creative. They’re perfect for afternoon tea, school lunchboxes or simply something sweet to enjoy with a cuppa.
And if you’ve got little ones, get them involved! Pressing the thumbprint into the dough is such a fun step for them, and it’s a lovely way to create memories together in the kitchen.
Find it in my Cookbook
This jam drops recipe is one of the many simple and nostalgic favourites I’ve included in my cookbook. It felt only right to give it a place among the meals and treats that bring warmth and joy to our home.
Ingredients
Equipment
Method
- Preheat oven to 180°C, fan forced.
- Line 2 baking trays with baking paper or a silicone mat.
- In an electric mixer, add 125 g butter and 3/4 cup caster sugar, mix for 3-5 minutes until light and fluffy.
- Add 2 eggs, mix to combine.
- Add 2 cups self raising flour and 1 pinch salt, mix to form dough.
- Roll tablespoon of mixture into balls, flatten slightly.
- Place on baking tray, leave 5cm between each.
- Press floured finger deeply into the centre of each ball.
- Fill each hole with your favourite flavour of jam.1/4 cup Cottee's Strawberry Jam
- Bake biscuits for 10 minutes before transferring to a wire rack to completely cool.
Nutrition
Have you made this recipe?
I’d love to hear how it turned out!Recipes like this remind me just how meaningful the simple things can be. A familiar scent, a quiet moment, a batch of biscuits cooling on the rack. I hope these jam drops bring a little bit of joy and connection to your home too, just like they always have in mine.
lunchbox recipe cookbook
Sweet & Savoury Recipes
This collection of over 50 freezer-friendly recipes offers a simple, stress-free way to prepare quick, delicious, and nutritious school or work lunches for the whole family.
33 comments
Ooh, about to try this right now! Always looking for easy yummy recipes my two boys can help with!
This was one of my Gran’s go-to recipes! Thanks for posting – I think I’ll make some on the weekend and think about how much I loved her <3
Yum-o! Thanks for sharing.
the recipe is not too bad. makes a few but tastes just like the ones I have made from the taste website and I like the fact that u put more jam the jam drops on after cooking for the photo. very cheeky of u…
I found this a really easy recipe to make and very yummy but found they rose a bit high might want to cut the self raising flour down a bit. I am going to try that next time but other than that loved it. Still tasted yummy like my Mum’s jam drops just fatter lol
I made them a little bigger so only made 16 but my husband and son loved them! That batch was gone in a couple of hours so making a double batch today. Thanks for sharing this is my new favorite jam drop recipe 🙂
great idea Natasha making them bigger, ours usually go so quickly to, very yummy recipe!
Do these freeze well? I haven’t frozen jam before ..??
Yes, they freeze really well Tammy, freeze them the same day you bake them and once reheated you won’t even know they were frozen.
Thank you! They have turned out really well, and soo simple to make!!
That’s great!!
I appreciate lovely people such as yourself, sharing this information, to help make us all better home cooks and the fact that so many people will do anything for $$$ – I personally thank you for the fact that you are so decent in sharing this information free of cost to us all.
Thank you sincerely, Diane
Thank you Diane, you are very welcome x
Great recipe, it made 24 and they all came out monstrous!
Does the jam become chewy after the baking?
Hi Tresa, no makes it a little sticky, which is what you want, but definately not chewy 🙂
I make this recipe all the time thankyoy heaps its a family favorite. i just add a little more jam ?
So pleased to be sharing my Nan’s recipe with you xx
I just made your Nan’s jam drops and they are just beautiful thank you so much for the recipe!
That’s wonderful, she would love that I am sharing her recipe!!
Ive been looking for a good jam drop recipe for years! My mum used to make them when we were kids and i wish i had her recipe. Cant wait to try them!
Review your recipes I’ve just made this recipe and you say to use a tablespoon of mixture, to much, and then to cook for 20-25 minutes and they were burnt at 15 minutes. Try making your recipes first don’t just cut and paste which it looks like you’ve done, get organised, The Organised Housewife!!
I’m making these right now … I was just wondering when you get these out of the oven do they harden as they cool? I had them in for 9 minutes and some of them were burning but I think my oven is a little dodgey. Thanks 🙂
Hi Kat,
I am the self-proclaimed king of jam dot makers. Ha. Most recipes are roughly the same. I make them for my favourite coffee shop where they can’t get enough of them. In my book, I wouldn’t never make them without dessicated coconut in them. That ingredient raises them to a new level. Try using different jams in some of them too.
I make some that are 13cms across. They sell really well.
I noticed one lady asked if they could be frozen. If you have cooked them well enough, there is no need to. Place them in plastic envelopes and into the fridge or straight into your biscuit barrel.
I mainly use your 100 cookies recipe, Kat. I add vanilla essence and dessicated coconut. Making the large variety I get ten – twelve jam dots from the mix.
Thanks for your recipes, Kat. I use so many of them.
Best wishes,
Les.
wow Les!! 13cm across, thats crazy 🙂 I will hace to try that!
Kate les talked of your 100 cookies recipes. Is this a book and can I buy one please?
Lyn.
Lyn you can view this recipe here: https://theorganisedhousewife.com.au/recipes/100-cookies-from-1-mix/
Thanks for sharing. I love a good jam drop and these are super easy. However I would say 10 mins in the oven is plenty to keep them soft and lightly golden and also if you chill your dough first they will hold their form better. Lastly 2 teaspoons of dough is plenary for each cookie.
Just a tip for those baking these for the first time. Happy Baking and thank you again for sharing. ?
Thanks for sharing your ideas Betty 🙂
[…] Whenever we visited her, she had something freshly baked ready for us to eat on arrival. Usually jam drops, Anzac biscuits or scones. I don’t make my scones like she used to, I don’t have time for […]
Great recipe and I roll them in caster sugar before I bake them. It makes them extra yummy.
So glad you’re enjoying them, Jeanette!
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