Maggie Beer

Jam Drop Biscuits with Burnt Fig Jam

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Step 2: 2Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and milk into the butter mixture. Mix to a soft dough.

Step 3: 3Roll small balls of biscuit mixture with lightly floured hands and place on the prepared baking try about five centimetres apart. Flatten each ball with a spatula to make them about 3.5 centimetres in diameter. Make a two centimetre-wide indent in the centre of each with your finger or the end of a wooden spoon.

Step 4: 4Bake in preheated oven for 10 – 12 minutes or until lightly golden, remove from the oven and fill each indent generously with jam and bake for another 5 – 10 minutes.

Step 5: Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough and jam. Store in an airtight container for up to one week.


  1. 75g 1/3 cup caster sugar
  2. 1 tspn baking powder
  3. 2 tspn milk

Jam Drop Biscuits with Burnt Fig Jam appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox