A few weeks ago, I talked about my jam glut. Yep there were (and still are) 17 jars of plum jam in the linen press (yes we keep our preserves in the linen press – it’s the only space we have). Several people suggested I needed to get on to some jam drops to use up said supply. Jam drops are a favourite biscuit of mine, but to be honest I hardly ever make them. I need to remind myself to make them more often, because they really are quick to make and delicious to eat. This time around, I gave the jam drops my own little twist with some orange zest and cardamon so that there was a little more flavour going on.
- 125g butter
- ½c sugar
- zest of an orange
- 1 egg
- 1t vanilla extract
- 1t cardamon
- 1½ c SR flour
- ¼ c plum jam
- Preheat the oven to 180*c
- In a food processor, cream the butter, sugar, and orange zest until light and creamy.
- Add in the egg and vanilla, and process a further minute.
- Add the cardamon powder and flour and process until a soft dough forms, scraping down the sides several times.
- Line to trays with baking paper.
- Roll the dough into small balls and place evenly on the trays.
- Using your pinkie finger, poke a hole in the top of each ball. Dip your pinkie into water every few biscuits to prevent it sticking.
- Using two teaspoons, carefully spoon a little jam into each indent.
- Bake for 15 minutes.
- Allow to cool on the tray before storing.
Where do you keep your jam? Do you love an old fashioned biscuit? Got any more ideas to use up plum jam?