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Indulge in the delightful flavours of Lemon Myrtle Jam Drop biscuits with this easy-to-follow recipe. These scrumptious treats combine native Australian lemon myrtle with a burst of locally-made Blueberry Mojito Jam, creating a harmonious blend of sweet and tangy flavours.
Call in the little helpers in your home to roll the dough into evenly sized balls, their small thumbs are perfect to make the indentations in each biscuit, then fill with luscious Blueberry Mojito Jam.
After baking, these jam-filled delights are ready to be shared with friends and family. The contrasting textures of the crisp biscuit exterior and the gooey jam centre provide a delightful surprise with every bite.
Whether enjoyed with a cup of tea or as a sweet treat for gatherings, these Lemon Myrtle Jam Drop biscuits are sure to impress and satisfy any craving for a delightful homemade treat.
Lemon Myrtle Jam Drop Biscuits
Ingredients :
Cooking notes:
Bring your butter up to room temperature before use. This will make it easier to cream. Using butter and eggs at room temperature helps for more even baking.
You can pack these jam drops into a glass jar. Pop a ribbon on them to make a beautiful homemade gift for someone special.
make approx 30
- 250g butter (room temperature)
- 2 eggs (room temperature)
- 1 Lemon Myrtle Shortbread Mix (lemon myrtle, wheat flour, rice flour, cornflour, icing sugar, caster sugar, vanilla powder, salt)
- 2 x 40g jar Blueberry Mojito Jam
Stand mixer/electric beaters, 2 oven trays
Method
- Pre-heat oven to 160ºC. Line 2 baking tray with baking paper (or line 1 tray and cook biscuits in batches).
- Use a stand mixer or electric beaters to cream butter on medium-high speed for 3-5 minutes until butter becomes pale. Stop mixer and scrape down butter halfway through.
- Crack eggs into butter. Mix until well combined.
- Pour dry mix into bowl and use mixer on low speed or a spatula to combine well.
- Add tablespoonfuls of biscuit mix to lined oven trays. Use your hands to roll the mix into even size balls.
- Use your thumb or a teaspoon to press indents into the top of each biscuit to put the jam in.
- Spoon 1/2 tsp jam into each biscuit.
- Bake biscuits for 20-25 minutes until slightly golden and firm to the touch. Allow to cool then eat immediately or store in an air-tight container at room temperature.
Bring your butter up to room temperature before use. This will make it easier to cream. Using butter and eggs at room temperature helps for more even baking.
You can pack these jam drops into a glass jar. Pop a ribbon on them to make a beautiful homemade gift for someone special.
Want to make this at home? We used Gail's Lemon Myrtle Shortbread Mix, The Epicurean Foodie Blueberry Mojito Jam & Capel Traditional Churned Salted Butter from the Dinner Twist Marketplace.
