We love a nostalgic country recipe and many Australians have a soft spot for a classic Jam Drop biscuit. We’ve used a shortbread-like base and added a Bridestowe Lavender twist with one of our house-made jams made with our Bridestowe Culinary Lavender.
Our jams and jellies are only available at the farm shop, but as an alternative you can add a teaspoon of Bridestowe Culinary Lavender to your favourite jam recipe, or add them to the biscuit base. Culinary lavender is best used as a complementary flavour, so we recommend adding it to either the jam or the base, but not both.
250g salted butter, softened
¾ cup (165g) caster (superfine) sugar
2 teaspoons vanilla extract
1 egg yolk
2¼ cups (335g) plain (all-purpose) flour, sifted
½ cup Bridestowe Lavender and Blueberry Jam
- Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla essence in an electric mixer and beat until pale and creamy. Add the egg yolk and beat to combine. (If adding lavender flower to the biscuit base instead of the jam, add it in here.)
- Steadily sift in the flour and beat until you have a smooth and fairly firm dough.
- Pinch off roughly a tablespoon of dough and roll into balls. Place on baking trays lined with non-stick baking paper. Allow room for the biscuits to spread slightly.
- Flatten balls and press a finger into the centre of each biscuit to make a hollow for the jam.
- Fill the hollow with a dollop of jam. Bake for 15–20 minutes or until light golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
Tip: When making the hollow, try to create a crater shape to prevent the jam from overflowing. Chunky jams are best, as jams of a thinner consistency are more likely to overflow.