An oldie but a goodie these jam drops will leave you wanting more! Very quick and easy to make, these biccies come out light and fluffy and are a total crowd pleaser.
Prep time 10 mins, Cooking time 20 mins, Makes 24
Jam Drop Biscuits
125g butter – softened
2 large eggs
2 cups self raising flour
3/4 cup caster sugar
1tbs lemon juice
1tsp vanilla essence
1/4 cup jam – choose your favourite flavour
- Preheat oven to 180 degrees C.
- Line two trays with baking paper and lightly grease.
- Combine the butter and sugar using an electric beater until smooth and creamy.
- Add eggs, lemon juice and vanilla essence and continue to beat until smooth.
- When fully mixed add flour and stir in to form a dough. If the mix is too damp add a little more flour.
- Form small balls out of the dough and place on baking trays. With a spoon or your finger make small but deep holes in the center of your dough balls. Fill with your favourite jam and place in the oven for 20 mins or until golden.
- Remove from oven and let sit for a few minutes before transferring to a cooling rack.
Today I woke up and decided to bake. It’s been a while, I have to be honest, but since starting this blog my creativity and want to bake has been sparked. I thought what better way to kick off then with some classic chocolate chip cookies. These cookies are super easy, nice and chewy, and the best part is they are full of chocolate!
Prep – 20 mins, Baking – 12 mins, Makes – 18-20
Classic Choc Chip Cookies
1 ¾ cups plain flour
½ tsp bicarbonate of soda
1 tsp salt
70g unsalted butter, melted
¾ cup dark brown sugar, packed
½ cup caster sugar
1 whole egg
1 egg yolk
2 tsp vanilla extract
1 ½ cup chocolate chips – I used half milk chocolate, half dark chocolate.
- In a large bowl add sift the plain flour, bicarbonate of soda and salt together and set aside.
- Melt the butter in another bowl, then mix both sugars in with an electric beater (or if you’re feeling strong stir it enthusiastically by hand). You will know when to stop when the mixture is combined and smooth and shiny.
- Into the sugar mixture add the egg, then the egg yolk, and finally the vanilla, beating in between until combined.
- Pour the flour slowly into the mixture and combine. Once smooth add the choc chips.
- Set cookie dough in the refrigerator to cool for about 10 minutes (cooling the dough helps the cookies keep their shape when baking)
- Preheat the oven to 180 degrees C.
- Line two baking trays with baking paper. Once the dough is cool, scoop into balls (about 1 heaped tablespoon worth) and place onto the lined trays. Bake for 10-12 minutes (depending on your oven this may be more or less time). Remove the cookies when the edges are just starting become golden and the centre looks just slightly undercooked, as this will keep the centre chewy.
- Once removed from the oven place the cookies (while still on the baking paper) onto a cool surface and allow to sit for 5 minutes. During this time they will still cook slightly. Once cooled enough to touch transfer the cookies to a cooling rack.
If there is any remaining dough remember to keep it in the fridge between batches of cookies.