Raspberry Jam Drops
Raspberry Jam Drops

Raspberry Jam Drops

Buttery, sticky and sweet, these Jam Drops are perfect for experimenting with other jam flavours – and taste even better with homemade jam! They’re easy to prepare, bake and eat making them a firm favourite with kids and adults alike!

YIELDS

24

PREPARATION

20 MINS

COOKING

20 MINS

INGREDIENTS

  • 175g plain flour
  • ½ tsp baking powder
  • 175g butter (softened)
  • 50g Tate & Lyle Caster Sugar 
  • 2 level tbsp Lyle’s Golden Syrup
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • 25g cornflour

HOW TO MAKE THIS RECIPE

  1. Line 2 or 3 baking trays with parchment.  Heat the oven to 180C/160Cfan/gas 4.
  2. Sift the flour, cornflour and baking powder into a bowl.
  3. Place the butter, Caster sugar and Lyle’s Golden Syrup into a bowl and using and electric whisk, beat until pale and fluffy, add the vanilla extract.  Fold in the dry ingredients until the mixture forms and soft dough.
  4. Take small pieces of dough about the size of a walnut and roll into a ball walnut.  Place on the baking tray, leaving room to spread, then repeat and make more balls.
  5. Make an imprint into each ball using your finger, deep enough to hold a little jam.  Carefully place a small blob of jam in each using about ¼ tsp jam.
  6. Place in the oven for 15-20 minutes until lightly golden brown.  Carefully transfer to a wire rack to cool completely. These cookies will keep in an airtight tin for up to 4 days.