Jam Drops are Falling on My Head…

Aristotle wanted to make cookies today so I suggested Jam Drops – something I’ve been wanting to make for some time now except that I’ve been lazy. This is the first time he’s made Jam Drops but I think he did okay. He’s getting better with the measuring of ingredients – less mess! – and more steady with the preparation. The first batch was a bit dark but that was my fault since I was the one on oven duty – oops!

Jam Drops

Here’s how you make Aristotle’s Jam Drops…


  • 250g butter
  • 100g icing sugar
  • 1/2 tsp salt
  • 2 egg yolks
  • 360g flour (we used wholemeal)
  • 2 tbsp corn flour
  • Jam (we used IXL)


I’m sure there’s a proper method that goes something like:

  1. Cream butter and icing sugar until fluffy.
  2. Add egg yolks, one at a time.
  3. Sift flours and salt together. Gradually fold into mixture.

Or you can do what we did…

  1. Chuck everything into a mixing bowl and turn on the mixer until everything’s combined.
  2. Line an oven tray with grease-proof paper and preheat your oven to 170C.
  3. Scoop tablespoon sized balls of batter and roll them into little balls. Indent with a 1/2 tsp. Drop a dollop of jam into the depression (not too much or it will overflow).
  4. Bake in oven for 12-15 minutes.


  • If your biscuits are turning brown, your oven heat is too high. Turn it down a notch.
  • Dark baking trays cook faster and will retain more heat so don’t leave your cookies sitting on the tray for too long even after they are done.
  • Your cookies are done when the under surface starts to brown.

2 thoughts on “Jam Drops are Falling on My Head…

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