Make afternoon tea time all the more delicious with homemade jam drops. A true Aussie staple, this crumbly, jam-filled biscuit is the perfect addition to a cup of English Breakfast tea. But be warned, your batch will be gone moments later – they are truly that tasty.
1 - Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking trays with greaseproof paper.
2 - Combine the ground almonds, coconut, icing sugar, and cornflour in a large mixing bowl, stirring to combine.
3 - Add the eggs and milk, mixing to a soft, slightly sticky dough using your hands.
4 - Dust your hands with a little cornflour and then take scant tablespoons of the dough and shape into balls between your palms.
5 - Arrange on the baking trays, spaced apart. Make a thumbprint indent in each piece of dough.
6 - Bake for 18-22 minutes until golden all over and dry to the touch. Remove to wire racks to cool.
7 - Once cool, fill with teaspoons of jam before serving.
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- 225 g | 2 cups ground almonds
- 100 g | 1 1/4 cups desiccated coconut
- 225 g | 1 3/4 cups icing sugar
- 2 tbsp cornflour, plus extra for dusting
- 2 large eggs, gently beaten
- 2 tbsp milk
- 275 g | 1 cup strawberry or raspberry jam
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