Easy Jam Drops

Easy Jam Drops!


  • 180g unsalted butter
  • 113g caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 400g self-raising flour1
  • I pinch of salt
  • 5 tbls Strawberry jam
  • Bacofoil The Non-Stick Baking Paper


  1. Preheat oven to 180°C (160°C fan-forced). Cover two baking trays with Bacofoil The Non-Stick Baking Paper and set aside.
  2. Cream the butter and sugar together until pale
  3. Add egg and vanilla and beat well
  4. Add flour and salt and mix well
  5. Roll teaspoonful-sized balls of batter and place on the baking tray 2 fingers apart. Using the end of a wooden spoon make a well in the centre of each ball
  6. Fill each indentation with a quarter of a teaspoon of jam
  7. Bake for 10-15 mins.

*Bacofoil handy tip!  Take a square (15cm x 15cm) of Bacofoil 2 in 1 Parchment & Foil and roll it from one corner to the other to make a piping bag, this can be used to effortlessly and precisely add the jam to the middle of your dough ball!