Summer vacation is almost here, Sid is busy with his finals and will be happy once it gets over this week. For a little surprise I made these jam drop cookies. In my childhood days, we used get freshly baked biscuits from a muslim anna who comes to our street, in a tricycle to sell different kind of biscuits, breads & buns, he always brings big box full of this jam biscuits which will get over in no time. Nowadays we don’t get to see vendors like that anymore. Sid did get a chance to try a few at a bakery during our last trip and has been insisting me to learn and make. Well now is the time, I’m not that good at baking and had to browse online looking for jam drops…and looks like this one recipe is in every nuke and corner, I referred createbakemake blog for the recipe which was pretty impressive and now I too can make decent eggless jam biscuits…. 😛
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The original recipe had measures in grams and includes self raising flour. I tried with all purpose/ plain flour with few substitutions, check it out
|All purpose flour||1 cup||These 3 items when combined makes 1 cup self rising flour|
|Baking powder||1 & 1/2 teaspoon|
|Custard Powder||1/3 cup||I have used vanilla flavored custard powder|
|Unsalted butter||7 tablespoons||The recipe calls for 80 grams|
|Sugar (powdered)||1/3 cup||castor sugar is nothing but powdered sugar.|
|Milk||2 tablespoons||I’ve used 2%|
|Jam||1/4 cup||Any fruit flavored jam is fine. i have used strawberry|
I have used my Kitchenaid mixer for the recipe, you may use any electric mixer.To start get your oven started and preheat @350 F
Take butter, sugar and milk in a bowl and cream to a light fluffy mixture using your electric mixer. (My custard powder is vanilla flavored, hence no vanilla essence is used. if using plain custard powder use about 1/2 teaspoon)
Now add the plain flour combined with baking powder & salt.
Add in the custard powder and beat over low speed until combined. It will form into little crumbles when you mix.
Lightly knead the mixture to make a soft dough. I’m using my cookie press to make them into little sunflower shape biscuits. Place them onto the baking tray and lightly press and make an indent in the center and fill with little jam.
Spoon in jam right in the center.
If you don’t have one just simply divide the dough into equal portions roll them into small balls. Then make a small dent as shown and fill with jam.
Place the prepared trays into the oven and bake for 15 minutes.
Once done, gently remove and trays the oven and let them cool in tray for 5 minutes, transfer to wire rack to cool completely.
Store in air tight box for up to 2 weeks.
Makes 40 jam biscuits (2 inch in diameter)