Lemon Myrtle Jam Drops

  • 100g unsalted butter (room temperature)
  • 50g caster sugar
  • 1/2 tablespoon lemon juice
  • 1 teaspoon of lemon myrtle
  • 150g self-raising flour
  • Jam (Davidson Plum Jam or Raspberry Jam work well)

  • Preheat the oven to 180°c / fan forced 160°c
  • Line a baking tray with non-stick baking paper.
  • Measure the butter into a bowl and, using a hand mixer, beat to soften. Gradually beat in sugar, spice, lemon juice and flour.
  • Bring the mixture together with your hands to form a dough.
  • Roll the dough into 20 balls (about a tablespoon of mixture for each) and place them on the prepared baking tray, making sure they are spaced apart.
  • Using a damp spoon, lightly flatten the biscuits.
  • Bake for 15 minutes until they are a pale golden colour.
  • Remove from the oven and immediately press a hole into the centre of each biscuit.
  • Leave to cool slightly and then fill each hole with jam.

Lemon Myrtle Jam Drops

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