Is there a secret to making the jam hole deep and stay deep when baked? If there is, I'd like to know if anyone out there is listening. Maybe I had too much butter? Maybe make the hole wider? I tried a number of batches in different sizes as I made double the mixture the recipe calls for, but they all seemed to flatten out too much (well, for my liking). Anyway they tasted just fine and I used some of my batch as part of a birthday present for a family member - all nicely packed up in a jar. Happy Birthday Barb!
Kind of looks like a giant nipple right? Oops!!
Jam Drops - adapted from Donna Hay's Modern Classics 2
180g butter softened
1 cup caster sugar
2 cups plain flour, sifted
1/2 tsp baking powder
jam to decorate (I used raspberry)
Preheat oven to 180 degrees. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.
Add the egg and beat well. Stir through the flour and baking powder and mix to a dough. (Because I wasn't in the baking 'zone' and made a double batch, I used my dough hooks to get through mixing the flour and baking powder in).
Roll 2 teaspoons of the mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for the biscuits to spread (and mine did spread!!!). Flatten slightly and press a finger into the middle of each ball of dough to make an indent.
Fill the holes with jam.
Bake for 10 minutes or until golden. Add a little more jam to the holes while the biscuits are hot (Totally do this - it's for your own good!). Cool on wire racks.
Makes about 60 according to Donna. According to me about 40 (think mine were bigger than 2 tsp's and I even made double the mixture).
PS. If anyone has any tips on making the hole stay as a hole - let me know!!