These little Jam Drop biccies are from the Reader's Digest's Grandma's Quick and Thrifty Cookbook, which I borrowed from the library.
They were listed as being 'super quick' and 'extra thrifty'. Quick they were but I'm not so sure about the thrifty bit. I put them in the oven after I'd used it for a different dish which might qualify them as thrifty I suppose!
They are made from three different flours so the thick texture makes them seem something between a biscuit and a cake. They keep fairly well in the cake tin, although the jam sinks in quite quickly so they don't look quite as appetising as fresh from the oven.
Best eaten in threes I found.....
Jam Drop Biscuits
125g butter, at room temperature
80g caster sugar
1 egg
150g self-raising flour
75g plain flour
30g cornflour
3 tablespoons raspberry jam, as needed
Makes 28
Preheat oven to 180ºC / gas 4. Line two baking trays with baking parchment or greaseproof paper.
Beat the butter and sugar in a bowl until light and creamy. Add the egg and beat until well combined. Sift the three flours over the mixture, then stir in until well combined.
Roll teaspoons of the mixture into balls and place on the baking trays. Using your thumb, make small indentations in the centre of each biscuit, then spoon a blob of jam into each dent.
Bake for 12 to 15 minutes, or until light golden brown. Transfer to a wire rack to cool, then store in airtight containers interleaved with layers of greaseproof paper.
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