Simple, nostalgic, and always a crowd-pleaser, these biscuits are a nod to the Jam Drop style of Biscuit.  A timeless treat with a delicious twist.

Made with our signature vanilla no spread biscuit mix, each biscuit is buttery, tender, and perfectly golden, just waiting to cradle a dollop of rich, fruity baker’s jam in the center.

We top if off with another layer of golden biscuit, allowing it to be packaged as a really sweet treat for someone speciali.   

Whether you're baking for a morning tea, gifting a homemade treat, or just craving something sweet and satisfying, these jam drops strike the perfect balance of classic comfort and premium flavor.

One bite, and you'll see why this combination is a bakery favorite.

If you prefer our QUICK CLICK Recipe Sheet - See Here

Ingredients:

• 500g of Roberts Edible Craft Vanilla Biscuit Mix
• 400g of Roberts Edible Craft Bakers Jam
• 230g of Unsalted Butter at room Temperature
• 30 ml Water
• Icing Sugar for dusting

Useful Tools

• Roberts Edible Craft Baking Mat
• Roberts Edible Craft Thickness Guides (Black 4.5 mm Size)
• Baking Paper
• Rolling Pin
• 6 cm Cookie Cutter (we have used a fluted round cutter)
• 1 Small or mini cutter to create shapes in the centre.

One Batch will make 18-20 joined biscuits, plus the mini cuts taken from the centres.

Step 1. Preheatoven to 140°c fan forced setting.

Step 2. Beat the butter in an electric mixer until smooth. Scrapedown the sides and base of the bowl.

Step 3. Add the dry Biscuit Mix and mix on the lowest speed until the dough just comes together.

Step 4. Whils the mixer is still running, add the water and mix for a further 15 seconds.

Step 5. Divide the dough into two portions. We do this so you can work in small portions at a time.   

Place one portion between two sheets of baking paper, we suggest on top of our Roberts Flexi Mat. 

Using your fingers push into a rough rectangle shape, this is purely to assist with the rolling so you are not trying to roll one big round ball into a flat shape.

Roll to approximately 4.5mm thick. We create perfect even thickness every time, using our Roberts Edible  Thickness Guides.  The black 4.5 mm Guides are perfect when working with biscuit dough.

Repeat for both batches.

Step 6.  Slide the rolled dough onto a flat tray and refrigerate for 10 minutes. If you are short on time you can skip this step, but it does assist with ensuring the biscuits don't spread during baking.  We encourage this if it is a particularly hot day, or you live in a humid climante.   

Step 7.  Cut 36 round biscuits, then cut the center out of 18 biscuits using the small cookie cutters.  You can cut more, but just make sure you have even quantities so that you always have two halves to join together.

Step 8.  If you have used our Baking Mat, then simply transfer the cut biscuits to a flat baking tray,  If not, then just line the baking tray with  baking paper first. 

Bake for approximately 10 - 15min or until golden. Cool completely before decorating.

Assembly: To assemble, spread a layer of jam over the base of one bisuit.  Dust the matching top with icing sugar before placing on top.   You now have a finished biscuit set!  Repeat until you have matched all your pairs. 

Note:  The mini biscuits can be used for decorations on other projects, like a cake or cupcake topper or you can eat them as is.  Delicious!