These dainty Thermomix Jam Drops are deliciously soft with a colourful jam centre. They are easy to make with a few simple steps.
Jam Drops also go by the name of Jam Thumbprint Cookies. They have a buttery shortbread-like base and can be filled with fruity jam. They are bite-sized, and it doesn't take long to finish one or two.
Why We Love This Recipe
- Easy to make in the Thermomix.
- Only 6 ingredients (egg-free).
- Perfect for afternoon tea.
Note: The full quantities are shown in the recipe card below.
Plain flour - known as all purpose flour in the USA and Canada.
Butter - use unsalted butter softened at room temperature.
White sugar - or icing sugar can be used.
Custard powder - the key ingredient for that melt in the mouth texture.
Jam - we use raspberry jam, but you could use any flavour of jam.
Vanilla extract - use pure extract and not imitation.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Grind the sugar in the Thermomix until it forms icing sugar. Add the butter and vanilla extract and beat together for a couple of minutes until pale and creamy.
Step 2. Add the remaining ingredients to the Thermomix (apart from the jam) and mix until combined. The mixture will be a little sticky, but manageable. If not, place it in the fridge for 15 minutes to chill.
Flour your hands, then take a small portion of dough out and roll it into a ball. Place it on the baking tray and repeat until the dough is finished.
Step 3. Using the end of a wooden spoon, make an indentation in the top of each ball, then fill with a little jam. Chill in the fridge for 10 minutes. You could also use your forefinger or thumb instead of the wooden spoon. Flour the wooden spoon if it sticks to the mixture.
Step 4. Bake in the oven for about 10-12 minutes until lightly golden. Leave on the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely.
FAQs & Expert Tips
Store in an airtight container in a cool place for up to a week (if they last that long!).
Make sure they have cooled for 10 minutes on the baking tray before they are transferred to a wire rack to cool completely.
A few cracks are normal, and will diminish once they have cooled down.
- 75g white sugar
- 175g unsalted butter, softened
- ½ teaspoon vanilla extract
- 175g plain flour
- 50g custard powder
- 60g raspberry or strawberry jam
- Preheat the oven to 160°C fan / 180°C, and line a large baking tray with baking paper.
- Add the sugar to the Thermomix bowl and mix for 10 sec/speed 10 to form icing sugar. Wait a few seconds for it to settle before carefully taking the lid off.
- Add the softened butter and vanilla extract and beat for 1 minute/speed 4. Scrape down the bowl, then repeat for 1 minute/speed 4 until pale and creamy.
- Add the flour and custard powder and mix for 20 sec/speed 4. The mixture will be a little sticky, but manageable. If not, place it in the fridge to chill for 10-15 minutes.
- Flour your hands, then take a small amount of mixture out of the Thermomix bowl and roll it into a ball (about walnut size). Place it on the baking tray. Repeat until all the mixture is finished. Allow a few centimetres between each ball.
- Lightly flour the end of a wooden spoon and make an indentation at the top of each ball, then fill it with a little jam. You could also use your forefinger or thumb to do this. Once finished, chill the Jam Drops in the fridge for 10 minutes before baking.
- Bake in the oven for 10-12 minutes until slightly golden around the edges.
- Allow to cool on the baking tray for 10 minutes (the Jam Drops will be soft). Transfer to a baking rack to cool completely.
Store the Jam Drops in an airtight container in a cool place for up to a week (if they last that long!).
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 4mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.