Jam Drops

 

These are a simple, buttery biscuit filled with jam. They are quick to whip up for an unexpected guest or an afternoon tea treat.

Both of my grandmothers love jam drops. The first time my grandma met my boyfriend she had whipped up a batch of Donna Hay’s jam drops for the visit as a special welcome gift. Mutti on the other hand, been the free-spirited baker she was, used her own recipe. Mutti introduced me to the art of recipe tinkering. This recipe is a combination of Mutti’s recipe coupled with my own. I am opting out of the routine, traditional jam drop and adding salted passionfruit curd to the centres instead.

 
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Makes 24-26 biscuits

The Curd (adapted from Momofuku Milk Bar by Christina Tosi)

  • 2 -3 passionfruit (100 g or 120 ml)

  • 75 g caster sugar

  • 2 Tbs lemon zest

  • 2 eggs

  • 1 gelatin leaf (silver strength or equivalent) or 1/2 tsp powdered gelatin

  • 170 g butter, cold (straight outta the fridge)

  • 1/2 to 1 tsp salt

The Biscuit

  • 125 g salted butter, softened

  • 1/2 cup sugar

  • 1 tsp vanilla bean paste

  • 1 egg

  • 1 1/4 cup self raising flour

  • 1/4 cup custard powder

  • plain flour to dust

To make the curd

  1. Place the passionfruit (as in the inner part, no skin), lemon zest and sugar into a blender and blend until the sugar has dissolved (about 3-5 minutes on high). Add the eggs and blend on low speed until combined. Transfer the contents from the blender into a small saucepan. Clean the blender because you will be using it again.

  2. Bloom the gelatin, according to the packet. Alternatively, place leaf in a small bowl of water for 5 minutes or until softened and squeeze water out when ready to use.

  3. Heat the passionfruit mixture over low heat. Using a whisk, whisk regularly until it thickens and begins to boil. Once it has thickened and/or boiled, remove it from the heat and place into the clean blender.

  4. Add the bloomed gelatin, cold butter and salt to the blender. Blend the mixture until it is thick, shiny and smooth. Taste for salt and acidity. Add more salt for a salted curd and more lemon zest for a more citrusy flavour.

  5. Place the mixture into a heatproof container and place into the fridge until the curd has cooled completely.*

To make the biscuits

  1. Pre-heat your oven to 170’C.* Prepare an oven tray with a silpat mat or butter and baking paper.

  2. Place butter into a bowl and beat until pale. Add sugar and vanilla and beat until smooth and combined.

  3. Add egg and beat until combined.

  4. Sift flour and custard powder together into another bowl and then add to the wet mixture. Stir with a wooden spoon to combine.

  5. Light flour your hands and roll teaspoonfuls of mixture into even balls. Place on prepared oven tray with a separation distance of 5 cm. Once rolled out, use a finger to make an indentation in the centre of each ball.

  6. Use a teaspoon to spoon curd into the hole. Be mindful not to overfill or the curd will bubble up and burn in the oven.

  7. Bake for 12-15 minutes until lightly golden.

  8. If the jam/curd needs topping up after baking, add more. It will set while cooling.

Notes:

*You can use jam or marmalade or even chocolate spread

*The curd can be kept in the fridge for up to 1 week

*I use a fan forced oven, if you have a conventional oven pre-heat to 180’C

final thoughts…

I miss my grandma (Mutti). I suppose the whole COVID thing makes me think about her a lot because we need to look after our elders and if she was still around I’d be doing her groceries and delivering her food. I miss looking after her. I need myself a Nonna to adopt, if you know any please send them my way.

Amelia xx

 
Recipes, Cookies & BiscuitsAmelia Springsweet, dessert, snack, biscuit, cookie, jamComment