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Jam drops


  • Preheat oven to 170°C fan forced (190°C normal).
  • Cream the sugar with the butter, vanilla and lemon zest in a large bowl using an electric hand mixer.
  • Add 1 egg and beat well.
  • Then add the flours and continue mixing until well combined, finishing with a wooden spoon.
  • Flour your hands and form the mixture into small balls using a teaspoon. Then place on a lightly oiled (or buttered) baking tray, leaving space between each one. Using the pointy end of an egg, make a hollow on the top and spoon in a little jam.
  • Cook the drops in the oven for 15-20 mins until golden brown. Cool on a rack before serving dusted with a little more caster sugar.
  • from Maureen Simpson – Australian cook


  • 100 gm caster sugar
  • 125 gm unsalted butter, softened
  • 1 tspn vanilla extract
  • grated rind of 1 lemon
  • 2 large eggs
  • 125 gm self-raising flour
  • 60 gm plain flour
  • cooking oil spray
  • your favourite berry jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm