Jam Drops

"These biscuits (cookies) are easy to make, taste delicious and keep well. They also look lovely with their centres of sparkling red jam. They're perfect for afternoon tea, after-school or picnics. Yes, they're a bit fiddly to make but believe me, they're worth the effort!"
 
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photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
photo by shampagne photo by shampagne
Ready In:
55mins
Ingredients:
6
Yields:
40-42 biscuits (cookies)
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ingredients

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directions

  • Grease 3 oven or cookie trays.
  • Preheat oven to 180C (350F).
  • Combine sifted flour, coconut and sugar in a large mixing bowl.
  • Mix well.
  • Make a well in the flour mixture and stir in melted butter and milk.
  • Mix well.
  • (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
  • (Don't worry if the balls aren't perfectly round).
  • If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
  • Place balls about 7cm (3") apart on oven trays.
  • (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.
  • (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
  • (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
  • Cook in batches if necessary.
  • Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
  • When plum drops are firm to touch, remove gently to cool on wire racks.
  • Store in an airtight container between layers of baking (silicone) paper.
  • They will keep well for up to a week- if they last that long!

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Reviews

  1. Wonderful cookies! I love the taste of coconut in them. As I'm a coconut-freak, I toasted the coconut before mixing in (150°C, 7mins watch closely, they burn FAST!) so the taste would be more pronounced. I used strawberry jam and I brushed them with glaze (egg yolk + 1 tsp water) before baking for the golden look. Thanks for the yummy recipe. I baked them for 23mins because I like crispy, crunchy cookies.
     
  2. A great Aussie favorite.Bl..dy great mate.
     
  3. Gorgeous biscuits! Love coconut so we really enjoyed these. I did have a slight problem with the dough being a bit wet, had to add in some extra flour, that took care of it. So, next time I shall start off with 170g of butter and add more if needed. I used strawberry jam since that was what I had on hand. Thank you, kookaburra, for sharing this wonderful recipe, definitely a keeper.
     
  4. Superb biscuits! Picked raspberries, made jam, then made these - all in an afternoon!! Will definately be making these often, they're easy and delicious! Thanks for a great recipe!
     
  5. Yep, really good. My mixture was a little wet, so I just added a little extra flour. I made half with jam, and half with lemon curd. Lovely crunch.
     
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Tweaks

  1. YUMMMMMMMMY. I have just finished cooking these and they are delicious. They are everything I like a cookie to be. It was crunchy on the outside, moist and chewy inside and buttery. I used strawberry jam instead of plum cause thats all we had. Next time i might even try this cookie dough with chocolate chips or peanut butter. This will definately be going in my recipe book. Thanks Kookaburra for a great treat. UPDATE: I MADE THESE AGAIN AND WHEN I PLACED DOUGH ON BAKING TRAY INSTEAD OF USING JAM I PLACED CHOC CHIPS AROUND AND THEY WERE FABULOUS. I AM NOW THINKING OF OTHER THINGS TO TRY WITH THEM.
     
  2. Excellent recipe! These biscuits are just delicious. I used my fingers instead of a spoon to make the indentations for the jam, & I never bothered adding extra jam after cooking as I felt it wasn't necessary. I really enjoyed making these & can see this recipe becoming a family favourite. This recipe made so many biccies that I managed to fill a container for my friend to take home! So thanks from both of us!
     

RECIPE SUBMITTED BY

<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
 
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